Cheesesteak Burritos

Preheat your oven to 400°F (200°C). On a large baking sheet, combine the diced red bell peppers, poblanos, jalapeños, and onion. Add the minced garlic and a pinch of salt, then toss to combine.

Spread the vegetables in an even layer and bake for 40 minutes until roasted and tender.

While the vegetables roast, season the skirt steak generously on both sides with salt and black pepper.

Sear the steak on a grill or in a very hot pan for 1.5 to 2 minutes per side, until a good crust forms and the inside is cooked to a perfect medium-rare.

Let the steak rest for a few minutes, then dice it into small, bite-sized pieces.

In a large bowl, combine the diced steak and the roasted vegetables.

Add the blended cottage cheese, shredded low-fat mozzarella, grated Parmesan, garlic powder, black pepper, and chili powder to the bowl. Mix everything together until well combined.

Lay a tortilla flat and add about 160g (or 2 large spoonfuls) of the cheesesteak filling to the center.

Fold in the sides of the tortilla, then roll it up tightly. Repeat with the remaining filling and tortillas to make 10 burritos.

Arrange the burritos seam-side down on a baking sheet. Optionally, sprinkle the tops with a garlic and herb seasoning.

Bake at 400°F (200°C) for 8-10 minutes, until the tortillas are golden and slightly crispy.

Serve immediately, or let cool completely before freezing for meal prep.