Keto Chipotle Veggie Burrito
Indulge in the smoky, bold flavors of this Keto Chipotle Veggie Burrito—a low-carb twist on a classic favorite! Packed with nutrient-dense vegetables like zucchini, red bell pepper, mushrooms, and spinach, this recipe brings hearty and satisfying flavors to your plate. Perfectly seasoned with chipotle powder, garlic, and onion for a spicy kick, the filling is complemented by creamy avocado lime mash wrapped in soft almond flour tortillas. With cauliflower rice replacing traditional grains, this burrito is both keto-friendly and gluten-free, making it an ideal choice for health-conscious food lovers. Ready in just 35 minutes, it's the perfect weeknight dinner or meal prep option!
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Recipe Information
Ingredients
- 1 medium zucchini
- 1 medium red bell pepper
- 100 grams mushrooms
- 50 grams spinach
- 200 grams cauliflower rice
- 2 tablespoons olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chipotle powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium avocado
- 0.5 medium lime
- 2 tablespoons cilantro
- 2 pieces almond flour tortillas
Instructions
Prepare the vegetables: Dice the zucchini and red bell pepper, slice the mushrooms. Set aside the spinach.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the zucchini, red bell pepper, and mushrooms to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Add the cauliflower rice to the skillet and stir. Cook for another 5 minutes.
Sprinkle the onion powder, garlic powder, chipotle powder, salt, and black pepper over the vegetables. Stir well to combine and cook for an additional 2 minutes.
Add spinach to the skillet, stir, and cook until wilted, about 1-2 minutes.
Remove the veggie mixture from the heat and set aside.
In a small bowl, mash the avocado and mix in the juice of half a lime and chopped cilantro. Set aside.
Warm the almond flour tortillas in a skillet or microwave until pliable.
Assemble the burritos by spreading a layer of the avocado mixture on each tortilla, followed by the vegetable filling.
Roll up the tortillas tightly, folding in the sides as you go, and serve immediately.
Nutrition Facts
Calories |
1180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.0 g | 100% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3722 mg | 162% | |
| Total Carbohydrate | 102.4 g | 37% | |
| Dietary Fiber | 53.6 g | 191% | |
| Total Sugars | 29.0 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2736 mg | 58% | |
*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.
