Keto Vegetarian Burrito
Satisfy your cravings with this flavorful Keto Vegetarian Burrito, a low-carb twist on a classic favorite that’s perfect for those following a keto lifestyle. Packed with a medley of vibrant sautéed vegetables, creamy mashed avocado seasoned with lime and spices, and melted cheddar cheese, this recipe delivers a hearty yet healthy option that’s bursting with texture and flavor. Using nutrient-rich, low-carb tortillas, this burrito is ideal for meal prep or quick lunches. Topped with sour cream and fresh cilantro, it’s a perfect balance of savory, creamy, and zesty goodness. Ready in just 30 minutes, this keto-friendly burrito is a delicious way to enjoy vegetarian comfort food while staying on track with your dietary goals.
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Recipe Information
Ingredients
- 4 pieces Low-carb tortillas
- 2 medium Avocado
- 2 tablespoons Lime juice
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Cumin powder
- 1 tablespoon Coconut oil
- 1 medium Zucchini
- 1 medium Bell pepper
- 0.5 medium Red onion
- 1 cup Mushrooms
- 2 cups Fresh spinach
- 1 cup Cheddar cheese, shredded
- 0.5 cup Sour cream
- 0.25 cup Cilantro, chopped
Instructions
Peel and mash the avocados in a mixing bowl. Add lime juice, 0.5 teaspoon of salt, black pepper, and cumin powder. Mix well to create the avocado filling and set aside.
Heat the coconut oil in a skillet over medium heat.
Dice the zucchini, bell pepper, red onion, and mushrooms into small bite-sized pieces.
Add the diced vegetables to the skillet and sauté for 5-7 minutes, or until they are tender and lightly browned. Season with the remaining 0.5 teaspoon of salt.
Add the fresh spinach to the skillet and cook for another 1-2 minutes until wilted. Remove from heat.
Lay out a low-carb tortilla on a flat surface. Spread a layer of the avocado mixture down the center of the tortilla.
Add a generous portion of the sautéed vegetable mixture on top of the avocado layer.
Sprinkle shredded cheddar cheese over the vegetables.
Optionally, add a dollop of sour cream and a sprinkle of chopped cilantro for extra flavor.
Carefully roll the tortilla tightly around the filling to form a burrito. Repeat with the remaining tortillas and fillings.
Serve immediately or wrap the burritos in foil for an easy meal on the go.
Nutrition Facts
Calories |
1838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.2 g | 171% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 6546 mg | 285% | |
| Total Carbohydrate | 143.1 g | 52% | |
| Dietary Fiber | 70.8 g | 253% | |
| Total Sugars | 38.7 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1561 mg | 120% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3670 mg | 78% | |
*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.
