As we celebrate National Hispanic & Latino Heritage Month, I wanted a recipe that tells my story in one bite. I’m Peruvian—so the sizzle you taste is inspired by lomo saltado, the beloved stir-fry of beef, onions, and tomatoes with chifa (Chinese-Peruvian) flair.
I live in California—so avocado shows up creamy and fresh. And I love Mexican cuisine—the tortilla becomes our canvas, finished with queso fresco for that clean, savory pop. Peruvian food is proudly a fusion. This burrito is my stamp: Perú taught me fusion, California taught me fresh, and México taught me to wrap it up and share it.
In partnership with National Dairy Council (NDC), this post features general nutrition education about dairy’s role in a balanced diet.
Why This Burrito Works for Weight Management
This is comfort food with intention: about 500 calories and roughly 40 grams of protein per burrito. That protein—paired with fiber from a high-fiber tortilla, vegetables, and smart carbs like sweet potatoes—supports satiety and helps protect lean mass during weight management. It uses high heat for browning, bright acid (lime, vinegar), and fresh herbs to build big flavor without relying on heavy calories.
The Dairy Difference
This year, I started using cottage cheese in all of my sauces, and I will never go back! In this recipe, we use low-fat cottage cheese in the cilantro crema. This makes a luscious sauce with high-quality, complete protein (including leucine) that helps support muscle health and satiety. A 1-ounce crumble of queso fresco adds a clean, milky tang and calcium, plus high-quality protein that helps support bone and muscle health. It’s dairy that does real culinary and nutritional work.
Ingredient Highlights
- Lean sirloin + quick marinade: Sear fast for browning and tenderness.
- Air-fried sweet potato “fries”: A lighter California swap with fiber + steady energy.
- Cilantro–queso crema: Silky, bright, and protein-forward with calcium thanks to cottage cheese.
- Queso fresco + avocado: Flavor and creamy satisfaction with heart-conscious fats.
Ingredients
Light Cilantro–Queso Crema (makes ~1 cup; 2 tbsp per burrito)
- 1 cup packed fresh cilantro leaves and tender stems
- 1 small jalapeño seeded (adjust heat to taste)
- ¼ cup chopped red onion
- 3 tbsp fresh lime juice
- ½ cup low-fat 2% cottage cheese
- 2 oz queso fresco crumbled
- ¼ –⅓ cup cold water to thin
- Pinch sea salt
Air-Fried Sweet Potato Fries
- 12 oz peeled sweet potato cut into thin matchsticks
- 1 tsp olive oil or spray
- ¼ tsp smoked paprika
- ¼ tsp sea salt
Lomo Saltado–Style Beef & Veg
- 1 lb lean sirloin steak well-trimmed, sliced thin against the grain
- 1 tbsp low-sodium soy sauce or coconut aminos
- 1 tbsp red wine vinegar or apple cider vinegar
- 1 tsp minced garlic
- ½ tsp ground cumin
- ¼ tsp black pepper
- Avocado oil spray or 1 tsp oil
- 1 medium red onion thick slices
- 1 large red bell pepper sliced
- 2 firm Roma tomatoes cut into thick wedges
- 2 tbsp chopped cilantro
- Pinch sea salt to taste
To Assemble
- 4 8" tortillas low-carb whole-wheat tortillas soft-taco size
- 2 tbsp cilantro-queso crema per burrito
- ~3 oz cooked lean beef + peppers/onions/tomatoes per burrito
- ~2 oz air-fried sweet potato fries per burrito
- 1 oz queso fresco crumbled per burrito (4 oz total)
- ~¾ oz avocado per burrito
- Lime wedges optional
Instructions
- Make the crema: Blend cilantro, jalapeño, red onion, lime juice, cottage cheese, and queso fresco until smooth. Add water to reach a spoonable sauce. Season with salt and chill.
- Air-fry the fries: Toss sweet potato with oil (or spray), paprika, and salt. Air-fry at 390°F for 12–15 minutes, shaking twice, until golden with crisp edges. (Oven: 425°F for 18–22 minutes, flipping once.)
- Marinate the beef: Combine soy sauce, vinegar, garlic, cumin, and pepper. Toss with sliced beef; marinate 10 minutes while prepping veg.
- Stir-fry: Heat a large skillet or wok over high heat; light spray of oil. Sear beef in two batches, 1–2 minutes per side; remove to a plate. Stir-fry onion and bell pepper 3 minutes; add tomatoes for 30–60 seconds. Return beef and juices; toss with cilantro and a pinch of salt.
- Warm tortillas in a dry skillet or wrapped in a damp towel in the microwave.
- Assemble: Spread 2 tbsp crema down the center. Layer beef/veg, fries, 1 oz queso fresco, and avocado. Fold sides in and roll snugly. Serve with lime.
Notes
- Crema keeps 3–4 days refrigerated; whisk before using.
- Fries re-crisp well in the air fryer.
- Protein swaps: Thin-sliced chicken breast or pork tenderloin work beautifully with the same method.
Nutrition
How to Keep Flavor High and Calories in Check
- Browning = flavor. Sear hot and fast, then finish with fresh cilantro and lime.
- Use acid strategically (lime, vinegar) to brighten without extra fat.
- Keep the tortilla small (8″ low-carb, high-fiber) and pack in veggies for volume.
FAQ
Can I skip the sweet potato fries?
Yes—sub extra sautéed peppers/onions and a bit more avocado, or use roasted zucchini for fewer carbs.
Is queso fresco necessary?
It’s part of the flavor signature and adds protein + calcium. If needed, use a similar fresh cheese.
Gluten-free option?
Use a gluten-free tortilla you like; keep size similar (~8″) for calorie control.
Visit US Dairy for more information on the benefits of cottage cheese and other dairy products.
Feliz Mes de la Herencia Hispana y Latina. Thanks for cooking with me—and remember: stop dieting, start living.
