Low Carb Classic Tortilla Burrito
Satisfy your cravings for bold Tex-Mex flavors with this "Low Carb Classic Tortilla Burrito," a guilt-free twist on the beloved burrito. Featuring homemade almond and coconut flour tortillas, this recipe keeps carbs in check without sacrificing taste or texture. Packed with seasoned ground beef, crisp romaine lettuce, juicy tomato, creamy avocado, and gooey cheddar cheese, each burrito is layered with wholesome goodness. A dollop of sour cream and a sprinkle of fresh cilantro add the perfect finishing touches to this vibrant and customizable dish. Whether you're following a keto or low-carb diet, this delicious burrito is ready in under an hour, making it a satisfying, waistline-friendly meal for the whole family. Perfect for lunch or dinner, it’s a flavorful way to enjoy burritos without compromising your health goals!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 2 tablespoons Psyllium husk
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Hot water
- 1 large Egg
- 1 tablespoon Olive oil
- 1 pound Ground beef
- 1 small, finely chopped Onion
- 2 cloves, minced Garlic
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 ripe, diced Avocado
- 1 cup, shredded Romaine lettuce
- 1 medium, diced Tomato
- 0.5 cup, shredded Cheddar cheese
- 0.25 cup Sour cream
- 2 tablespoons, chopped Fresh cilantro
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine almond flour, coconut flour, psyllium husk, baking powder, and 0.5 teaspoon salt. Mix well.
3. Stir in hot water, beaten egg, and 1 tablespoon of olive oil until a dough forms. Let the dough rest for 10 minutes.
4. Divide the dough into 4 equal portions and roll each portion between two sheets of parchment paper to a 6-8 inch round.
5. Place the tortillas on a baking sheet and bake for 12-15 minutes or until firm and lightly golden. Set aside to cool slightly.
6. In a skillet over medium heat, cook the onion and garlic until fragrant and softened.
7. Add the ground beef to the skillet, breaking it apart with a spatula. Stir in cumin, chili powder, smoked paprika, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Cook until browned and fully cooked, about 8-10 minutes.
8. Assemble each burrito by layering the baked tortilla with cooked beef mixture, shredded lettuce, diced tomato, avocado, and shredded cheddar cheese.
9. Add a dollop of sour cream and sprinkle with fresh cilantro.
10. Fold the sides of the tortilla over the filling and roll it tightly into a burrito shape.
11. Serve immediately or wrap in foil to keep warm.
Nutrition Facts
Calories |
2447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.2 g | 237% | |
| Saturated Fat | 61.3 g | 306% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 576 mg | 192% | |
| Sodium | 5021 mg | 218% | |
| Total Carbohydrate | 92.3 g | 34% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 25.8 g | ||
| Protein | 119.5 g | 239% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 732 mg | 56% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2241 mg | 48% | |
*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.
