Keto Vegetable Burrito
Delight in the vibrant flavors of a Keto Vegetable Burrito, a low-carb, nutrient-packed twist on the classic burrito that's perfect for those following a keto lifestyle! This recipe replaces traditional tortillas with tender collard green leaves, serving as the perfect wrap for a medley of sautéed zucchini, red bell pepper, and cremini mushrooms seasoned with fragrant spices like cumin and paprika. Creamy avocado slices and fresh cilantro elevate the dish, while optional cauliflower rice adds an extra layer of keto-friendly heartiness. Quick to prepare in under 30 minutes, these burritos are a healthy, satisfying meal with a refreshing zest from lime wedges. Ideal for lunch, dinner, or meal prep, they’re a guilt-free way to enjoy the bold essence of a burrito without the carbs!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 leaves Large collard green leaves (or butter lettuce leaves)
- 1 medium, diced Zucchini
- 1 medium, diced Red bell pepper
- 1 cup, diced Cremini mushrooms
- 1 large, sliced Avocado
- 1 tablespoon Coconut oil
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup, chopped Cilantro leaves
- 1 medium, cut into wedges Lime
- 1 cup, cooked Cauliflower rice (optional)
Instructions
Prepare the collard green leaves by washing and patting them dry. Trim the thick central stems to make the leaves easier to fold.
Heat a large skillet over medium heat and add the coconut oil.
Once the oil is hot, add the diced zucchini, red bell pepper, and cremini mushrooms to the skillet. Sauté for 5-6 minutes, stirring occasionally, until the vegetables are tender.
Sprinkle the cumin powder, paprika, garlic powder, salt, and black pepper over the vegetables, and stir well to combine. Cook for an additional 1-2 minutes. Remove the skillet from heat.
Lay a collard green leaf flat on a cutting board or countertop. If using cauliflower rice, place 1-2 tablespoons of it in the center of the leaf.
Add a generous spoonful of the cooked vegetable mixture onto the center of the leaf. Top with sliced avocado and chopped cilantro.
Carefully fold in the sides of the collard green leaf, then roll it tightly from one end to the other to form a burrito. Repeat the process for the remaining leaves and filling.
Serve immediately with lime wedges on the side for added flavor.
Nutrition Facts
Calories |
761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3207 mg | 139% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 30.5 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 577 mg | 44% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 4114 mg | 88% | |
*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.
