Keto Cheesy Bean and Rice Burrito
Indulge in the satisfying, low-carb twist of a classic favorite with this Keto Cheesy Bean and Rice Burrito! Packed with bold flavors and keto-friendly ingredients, this delicious recipe uses cauliflower rice and creamy black soybeans to replace traditional beans and rice, keeping carbs in check while delivering hearty, savory goodness. Folded into soft low-carb tortillas and topped with melty cheddar cheese and fresh cilantro, these burritos are perfect for an effortless lunch or dinner. Every bite bursts with smoky chili powder, fragrant cumin, and the perfect hint of garlic. Serve them warm with a dollop of sour cream for a comforting, guilt-free treat that’s sure to become a staple in your keto meal rotation. Quick, easy, and irresistibly cheesy, this recipe proves that healthy eating can be both satisfying and full of flavor!
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Recipe Information
Ingredients
- 500 grams Cauliflower florets
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 can (approximately 15 ounces) Canned black soybeans, drained and rinsed
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 200 grams Shredded cheddar cheese
- 4 large Low-carb tortillas
- 0.25 cup Fresh cilantro, chopped
- 0.5 cup Sour cream
Instructions
Begin by cutting the cauliflower into small florets. Place the florets in a food processor and pulse until they resemble rice grains; set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté for about 2-3 minutes until the onion is translucent and fragrant.
Add the cauliflower rice to the skillet, stirring frequently, for about 5-7 minutes or until the cauliflower is tender but not mushy.
Stir in the black soybeans, chili powder, ground cumin, salt, and black pepper. Continue to cook, stirring occasionally, for another 5 minutes to heat the beans and incorporate the spices.
Reduce the heat to low and sprinkle 150 grams of the shredded cheddar cheese over the mixture, stirring until the cheese has melted and is well combined.
Lay each low-carb tortilla flat and evenly distribute the cauliflower bean mixture among them, spooning the mixture along the center of each tortilla.
Top each mixture with the remaining shredded cheddar cheese and some chopped cilantro before folding the sides and rolling into a burrito.
Optionally, heat a clean skillet over medium heat and lightly toast each burrito on both sides until golden and slightly crisp.
Serve the burritos warm with sour cream on the side for dipping.
Nutrition Facts
Calories |
2157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.4 g | 181% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 4059 mg | 176% | |
| Total Carbohydrate | 145.5 g | 53% | |
| Dietary Fiber | 78.5 g | 280% | |
| Total Sugars | 29.8 g | ||
| Protein | 122.9 g | 246% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2380 mg | 183% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3581 mg | 76% | |
*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.
