Fresh Start Bariatric Cookbook: Healthy Recipes to Enjoy Favorite Foods After Weight-Loss Surgery

Naked Burrito Salad

SERVES 6 / PREP: 10 MINUTES / COOK: 10 MINUTES / TOTAL: 20 MINUTES

Burritos do not have to be off-limits when you put a simple twist on them to reduce carbohydrates and fat. Most burritos at fast-food restaurants come with tortillas nearly as big as your head. For weight loss we have to do without all those extra carbohydrates and calories—but you won’t even miss them when you taste this salad’s seasonings of cumin and oregano with black beans and corn. This is a great salad to take for lunch and use up leftover toppings from the previous night’s taco feast.

Nonstick cooking spray

½ cup soy crumbles, GMO-free, such as Beyond Meat or Gardein brands

3 tablespoons water, plus 1 to 2 tablespoons additional if needed

1 teaspoon Taco Seasoning (here)

½ cup canned black beans, drained and rinsed

½ cup corn kernels, fresh off the cob or thawed frozen

3 cups chopped romaine lettuce

¾ cup diced tomatoes

½ red bell pepper, diced

½ cup diced red onion

¼ cup Avocado-Lime Dressing (here)

1 Spray a small skillet with cooking spray and place it over medium heat. Add the soy crumbles, water, and taco seasoning. Stir constantly until some of the water is absorbed.

2 Add the black beans and corn to the skillet, and cook until the soy crumbles are heated thoroughly and all the water is absorbed, 5 to 7 minutes. Note: You may need to add 1 to 2 tablespoons more water to reach your desired texture; the soy crumbles should be soft but moist, similar in appearance to cooked ground beef. Remove the skillet from the heat and set aside

3 Divide the lettuce, tomatoes, bell pepper, and onion evenly among your serving plates. Top each with an equal amount of the soy crumbles, bean, and corn mixture. Drizzle each with the dressing and serve immediately.

Serving tip: Pack this for lunch the night before so you’ll have no excuse to skip a balanced meal. Keep the salad ingredients, soy crumble-bean-corn mixture, and dressing in separate airtight containers, and grab the containers from the refrigerator as you head out to work.

Per Serving (1 cup): Calories: 167 Total fat: 3g Sodium: 336mg Total carbs: 27g Sugar: 2g Fiber: 8g Protein: 8g

Post-Op Servings

image 1 to 2 cups