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Air fry or oven bake the seasoned potatoes.
In a pan, sauté 1 diced onion until it has some color.
Add 1.5KG of extra lean beef mince to the pan, and season it with the same seasonings used for the potatoes.
Once the mince is nearly cooked, add 80g of tomato paste, . Let it fully cook through.
In a bowl, mix 15 eggs (or 300g of egg whites for extra protein) and 100g of blended cottage cheese (optional, helps the eggs stay fluffy and adds extra protein). Cook the egg mixture on low to medium heat, gently mixing every minute or so, until cooked through.
In a pan add 354g portobello mushrooms and 352g bell peppers with 1 tsp of oil and 1 tsp of salt. sauté
Warm up the 10 large low-carb protein tortillas (Simsons Pantry) on a pan on low heat for 30 seconds on each side to avoid them from breaking when rolling.
Assemble the burritos by evenly distributing the cooked potatoes, beef mince, and eggs onto the tortillas.
Roll up the burritos and toast them in an air fryer, oven, or pan until heated through.
Repeat the process for the remaining 9 burritos.