Low Carb Naked Burrito
Dive into the vibrant flavors of a **Low Carb Naked Burrito**, a guilt-free twist on a Tex-Mex classic that’s hearty, healthy, and perfect for busy weeknights. This recipe swaps traditional rice for tender cauliflower rice, creating a nutrient-packed base that's low on carbs but high on taste. Topped with savory seasoned ground beef, juicy cherry tomatoes, creamy avocado slices, and a sprinkle of fresh cilantro, every bowl bursts with bold, zesty flavors. Optional shredded cheddar cheese and sour cream add indulgent flair, while a squeeze of fresh lime ties the dish together beautifully. Ready in just 40 minutes, this versatile dish caters to keto enthusiasts and low-carb eaters alike, delivering delicious satisfaction without the wrap. Ideal for meal prep or family dinners, this naked burrito will quickly become your go-to for healthy comfort food.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 1 diced Red bell pepper
- 2 tablespoons Taco seasoning
- 4 cups Cauliflower rice
- 1 cup, halved Cherry tomatoes
- 1 sliced Avocado
- 0.5 cup, chopped Cilantro leaves
- 1 cut into wedges Lime
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Shredded cheddar cheese (optional)
- 0.5 cup Sour cream (optional)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion and cook until translucent, about 3-4 minutes.
Add the minced garlic and diced red bell pepper to the skillet, cooking for another 2 minutes until fragrant.
Add the ground beef to the skillet; cook, breaking it apart with a wooden spoon, until browned and cooked through, about 6-8 minutes.
Stir in the taco seasoning, salt, and black pepper. Mix well and cook for another 2-3 minutes to allow the spices to meld with the beef.
While the beef is cooking, heat the remaining tablespoon of olive oil in another skillet over medium heat. Add the cauliflower rice, stirring occasionally, and cook until the rice is heated through and slightly tender, about 5-7 minutes.
To assemble the naked burrito, divide the cauliflower rice among four bowls.
Top each with equal portions of the seasoned beef mixture, halved cherry tomatoes, sliced avocado, and chopped cilantro.
If using, sprinkle each serving with shredded cheddar cheese and a dollop of sour cream.
Serve each naked burrito with lime wedges on the side for squeezing fresh lime juice over the top before eating. Enjoy!
Nutrition Facts
Calories |
2301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.7 g | 216% | |
| Saturated Fat | 73.0 g | 365% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 481 mg | 160% | |
| Sodium | 5304 mg | 231% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 30.7 g | ||
| Protein | 126.6 g | 253% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1267 mg | 97% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3886 mg | 83% | |
*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.
