Keto Barbacoa Burrito
Discover the bold flavors of our Keto Barbacoa Burrito, a low-carb twist on a Mexican classic that's perfect for your ketogenic lifestyle. Succulent beef chuck or brisket is slow-cooked with smoky chipotle peppers, aromatic spices, and rich adobo sauce until tender and irresistibly flavorful. Paired with cilantro-lime cauliflower rice, creamy avocado slices, and crisp romaine lettuce wraps, this burrito offers all the taste and texture without the carbs. With just 20 minutes of prep and a hands-off 8-hour cooking time, this recipe makes meal planning easy and delicious. Whether you're craving comfort food or looking for keto-friendly meal ideas, this dish is packed with protein, vibrant flavors, and heartwarming satisfaction. Try it today for a gluten-free and dairy-free dinner that feels indulgent yet stays health-conscious!
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Recipe Information
Ingredients
- 2 pounds Beef chuck or brisket
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 4 Garlic cloves, minced
- 3 pieces Chipotle peppers in adobo sauce
- 2 tablespoons Adobo sauce
- 2 teaspoons Ground cumin
- 2 teaspoons Dried oregano
- 2 cups Beef broth
- 2 Bay leaves
- 4 cups Cauliflower rice
- 0.5 cup Chopped cilantro
- 1 tablespoon Lime juice
- 1 Avocado, sliced
- 8 Romaine lettuce leaves
Instructions
Season the beef with salt and black pepper on all sides.
In a large skillet over medium-high heat, add olive oil and sear the beef on all sides until browned. Transfer the beef to a slow cooker.
In the same skillet, add chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
Transfer the onion and garlic to the slow cooker along with the beef.
Add chipotle peppers, adobo sauce, cumin, oregano, beef broth, and bay leaves to the slow cooker.
Cover and cook on low for 8 hours, or until the meat is very tender and can be shredded easily.
Remove the beef from the slow cooker and shred using two forks. Return the shredded beef to the slow cooker and mix well with the sauce.
In a large pan over medium heat, cook cauliflower rice until tender, about 5 minutes.
Stir chopped cilantro and lime juice into the cauliflower rice.
To assemble the burritos, place a romaine lettuce leaf down. Add a few spoonfuls of cilantro lime cauliflower rice, a generous portion of barbacoa beef, and avocado slices.
Fold the lettuce leaf over the filling and wrap tightly.
Serve immediately and enjoy your Keto Barbacoa Burrito!
Nutrition Facts
Calories |
783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 1776 mg | 77% | |
| Total Carbohydrate | 23.4 g | 9% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 8.6 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 157 mg | 12% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1738 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
