Collagen-filled Low Carb Burritos

Low-carb, grain-free Mexican food is hard to find, but it's easy to make your own at home. This recipe has an authentic ingredient: carne de lengua, or beef tongue. Don't be put off: beef tongue is tender, delicious, and full of collagen. Look for it directly from farmers in your area. To cook it, cut it in 1" to 1-1/2" slices and pressure cook for one hour. Enjoy the delicious broth as a bonus.

Ingredients

1 slice cooked beef tongue, peeled and cut into small cubes
1 egg wrap (I use these from Egglife)
1/4 cup cooked black or pinto beans
Chili pepper
Oregano
Garlic (powdered or minced)
Cumin
Guacamole (with no emulsifiers)
Salsa
Shredded cheddar cheese
Sour cream or homemade cream cheese with no emulsifiers

Put the egg wrap on a plate and put the beef and beans down the middle of it. Sprinkle with the herbs and spices. Wrap, turn over and microwave for 1-2 minutes. Spoon salsa over the burrito and sprinkle with cheese. Add guacamole and sour cream or homemade cream cheese on the side.

Makes 1 burrito.

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