Low Carb Potato Stuffed Tortilla
Looking for a flavorful and guilt-free twist on traditional comfort food? This Low Carb Potato Stuffed Tortilla recipe combines the vibrant taste of sautéed veggies with a deliciously creamy filling wrapped in low-carb tortillas, all perched atop tender cauliflower strips that mimic potatoes for a hearty yet healthy meal. Perfect for keto diets and low-carb enthusiasts, this recipe uses cauliflower as an ingenious alternative to starchy potatoes, baked to perfection and packed with bold flavors from garlic, onion powder, and melted cheddar cheese. The rich cream cheese spread and sautéed bell peppers, mushrooms, and red onions add layers of indulgent flavor, making every bite satisfying while staying light on carbs. Ready in under an hour, it's a versatile dish ideal for busy weeknights or relaxing weekend dinners.
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Recipe Information
Ingredients
- 1 medium head cauliflower
- 1 cup cheddar cheese, shredded
- 1 large egg
- 2 tablespoons tapioca flour
- 4 ounces cream cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium bell pepper, chopped
- 0.5 red onion, chopped
- 4 ounces mushrooms, sliced
- 4 tortillas, low-carb
Instructions
Preheat your oven to 400°F (200°C).
Cut the cauliflower into florets and steam for about 10 minutes or until tender.
Drain the cauliflower well and mash it in a bowl until smooth.
Mix the mashed cauliflower with shredded cheddar cheese, large egg, and tapioca flour until well combined.
Spread the cauliflower mixture onto a parchment-lined baking sheet, forming a rectangular shape, about 1/4 inch thick.
Bake in the preheated oven for 20 minutes or until the edges start to brown lightly.
While the cauliflower is baking, heat olive oil in a skillet over medium heat.
Add chopped bell pepper, red onion, and sliced mushrooms to the skillet. Sauté until they are soft, about 5-7 minutes.
In a small bowl, combine cream cheese, garlic powder, onion powder, salt, and black pepper to make the filling.
Spread the cream cheese mixture evenly over each low-carb tortilla.
Divide the sautéed vegetables among the tortillas and wrap them tightly.
Once the cauliflower base is ready, let it cool slightly and cut it into strips to mimic potatoes.
Place the stuffed tortillas on the cauliflower strips and roll them together.
Return to the oven for an additional 5-10 minutes to allow everything to heat through.
Serve warm and enjoy your low-carb potato stuffed tortillas!
Nutrition Facts
Calories |
1582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 55.4 g | 277% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 5009 mg | 218% | |
| Total Carbohydrate | 87.6 g | 32% | |
| Dietary Fiber | 55.4 g | 198% | |
| Total Sugars | 22.5 g | ||
| Protein | 76.4 g | 153% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 1290 mg | 99% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2690 mg | 57% | |
*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.
