Low Carb Chipotle Veggie Burrito
Savor the bold flavors and guilt-free indulgence of the Low Carb Chipotle Veggie Burrito, a wholesome meal packed with vibrant, sautéed vegetables and smoky spice. Perfect for those seeking a healthy twist on Mexican favorites, this recipe features tender zucchini, sweet bell peppers, and savory mushrooms, all seasoned with chipotle chili powder, garlic, and cumin for a fiery kick. Wrapped in a soft low-carb tortilla and topped with creamy avocado, fresh cilantro, and melted cheddar cheese, it’s a satisfying dish that’s low on carbs but big on taste. Ready in just 35 minutes, this vegetarian burrito is ideal for busy weeknights or meal prepping, delivering a nutrient-rich punch without compromising on flavor.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium red onion
- 1 medium zucchini
- 1 cup button mushrooms
- 1 teaspoon chipotle chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lime juice
- 0.25 cup cilantro
- 1 medium avocado
- 4 pieces low-carb tortillas
- 0.5 cup grated cheddar cheese
Instructions
Slice the red and yellow bell peppers into thin strips. Cut the red onion in half and then slice into thin half-moons. Slice the zucchini into thin rounds. Clean and slice the button mushrooms.
In a large skillet, heat the olive oil over medium heat. Add the red onion and sauté for about 3 minutes until softened.
Add the bell peppers, zucchini, and mushrooms to the skillet. Cook for about 7 minutes, stirring occasionally, until vegetables are tender.
Stir in the chipotle chili powder, garlic powder, ground cumin, salt, and black pepper. Mix well to coat all the vegetables evenly.
Reduce heat to low and add the lime juice and chopped cilantro. Stir to combine and cook for an additional 2 minutes.
While the vegetables are cooking, cut the avocado into small cubes.
Warm the low-carb tortillas in a microwave or on a skillet for a few seconds to make them pliable.
Lay each tortilla flat and spoon an equal amount of the vegetable mixture onto each. Top with avocado and a sprinkle of grated cheddar cheese.
Fold the sides of the tortilla over the filling, then roll from the bottom up to form a burrito. Serve immediately.
Nutrition Facts
Calories |
1279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.8 g | 101% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 4782 mg | 208% | |
| Total Carbohydrate | 136.7 g | 50% | |
| Dietary Fiber | 61.8 g | 221% | |
| Total Sugars | 31.9 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 944 mg | 73% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3045 mg | 65% | |
*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.
