Keto Bean and Cheese Burritos
Satisfy your Tex-Mex cravings while staying on track with this irresistible Keto Bean and Cheese Burritos recipe! Featuring tender almond flour tortillas stuffed with seasoned black soybeans, creamy cheddar, and a rich layer of cream cheese, these burritos are a low-carb dream packed with bold flavors. Lightly mashed soybeans seasoned with garlic, cumin, and chili powder create a hearty, savory filling that pairs perfectly with the melty cheese. Quick and easy to prepare, these burritos take just 25 minutes from start to finish, making them a perfect weeknight dinner option. Serve them golden and crisp, garnished with fresh cilantro, creamy avocado slices, and a dollop of sour cream for extra indulgence. Whether you’re following keto or simply seeking a healthier twist on traditional burritos, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 4 pieces Almond flour tortillas
- 1 cup Black soybeans (cooked and drained)
- 1 cup Shredded cheddar cheese
- 4 tablespoons Cream cheese
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 cup Fresh cilantro (optional)
- 1 whole Avocado (optional)
- 0.5 cup Sour cream (optional)
Instructions
In a medium skillet, heat the olive oil over medium heat.
Add the cooked black soybeans to the skillet and stir in the garlic powder, ground cumin, chili powder, and salt. Cook for about 5 minutes until heated through and fragrant.
Mash the soybeans lightly with the back of a fork or a potato masher for a slightly chunky texture.
Preheat a separate clean skillet over medium heat. Place one almond flour tortilla in the skillet.
Spread 1 tablespoon of cream cheese evenly onto the tortilla.
Spoon about a quarter of the bean mixture onto the cream cheese-covered tortilla.
Sprinkle 1/4 cup of shredded cheddar cheese over the beans.
Fold the sides of the tortilla in and then roll it up tightly to form a burrito.
Repeat the filling and rolling process with the remaining tortillas.
Cook the rolled burritos in the skillet, seam side down, for about 2 minutes on each side until the tortillas are golden and the cheese inside is melted.
Optional: Garnish with fresh cilantro, serve with sliced avocado, and add a dollop of sour cream on the side.
Nutrition Facts
Calories |
2457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.8 g | 234% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 2971 mg | 129% | |
| Total Carbohydrate | 122.6 g | 45% | |
| Dietary Fiber | 82.8 g | 296% | |
| Total Sugars | 12.7 g | ||
| Protein | 85.1 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1468 mg | 113% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1826 mg | 39% | |
*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.
