Keto Bean and Cheese Burrito Del Taco
Discover a guilt-free twist on a fast-food favorite with this Keto Bean and Cheese Burrito Del Taco recipe! Crafted with low-carb tortillas and fiber-packed black soybeans, this dish delivers all the comforting, cheesy goodness you crave—minus the carb overload. The creamy filling combines seasoned soybeans with softened cream cheese and melty cheddar for a rich and flavorful bite, while a quick skillet finish ensures perfectly golden and toasted wraps. Topped with fresh avocado, sour cream, and a sprinkle of bright cilantro, these burritos are a keto-friendly dream come true. Ready in just 30 minutes, they’re perfect for a quick lunch or dinner that satisfies without compromise. Keywords: low-carb burrito, keto-friendly recipe, black soybeans, cheese-filled burrito, healthy Mexican-inspired meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Low-carb tortillas
- 1 cup Canned black soybeans, drained and rinsed
- 1 cup Cheddar cheese, shredded
- 0.5 cup Cream cheese, softened
- 2 tablespoons Olive oil
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Sour cream
- 0.25 cup Fresh cilantro, chopped
- 1 large Avocado, sliced
Instructions
In a medium skillet, heat the olive oil over medium heat.
Add the drained black soybeans and cook for 2-3 minutes, stirring occasionally.
Add cumin powder, chili powder, garlic powder, salt, and black pepper to the skillet. Stir well to combine and cook for another 2 minutes.
Remove from heat and transfer the soybean mixture to a mixing bowl.
Add softened cream cheese to the soybeans and mix until well combined.
Heat the low-carb tortillas in a hot pan for about 30 seconds on each side to make them pliable.
Place a quarter of the soybean and cream cheese mixture onto the center of each tortilla.
Sprinkle shredded cheddar cheese evenly over the soybean mixture.
Fold each side of the tortilla over the filling, then roll up from the bottom to form a burrito.
Return the burritos to the skillet, seam side down, and cook for 1-2 minutes on each side until the tortillas are golden brown and the cheese is melted.
Serve warm, topped with sour cream, fresh cilantro, and avocado slices.
Nutrition Facts
Calories |
2197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.1 g | 226% | |
| Saturated Fat | 75.9 g | 380% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 3695 mg | 161% | |
| Total Carbohydrate | 117.0 g | 43% | |
| Dietary Fiber | 69.6 g | 249% | |
| Total Sugars | 19.0 g | ||
| Protein | 85.4 g | 171% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1655 mg | 127% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2493 mg | 53% | |
*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.
