Low Carb Vegetarian Burrito
Indulge in a hearty yet guilt-free Low Carb Vegetarian Burrito that’s packed with vibrant flavors and nutritious ingredients. This recipe combines sautéed cauliflower rice, black beans, and fresh veggies like zucchini and red bell pepper, seasoned with warm spices like cumin and chili powder, creating a mouthwatering filling that's both satisfying and wholesome. Wrapped in soft, low-carb tortillas and layered with creamy guacamole, melty cheddar cheese, and zesty salsa, each bite delivers a flavorful punch while keeping carbs to a minimum. Perfect for a quick, nutritious meal, these burritos are customizable, easy to prepare, and can be served with lime wedges and fresh cilantro for an extra pop of freshness. Ideal for vegetarian and low-carb diets alike, this recipe is a delicious twist on a classic favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces low-carb tortillas
- 2 cups cauliflower rice
- 1 medium, diced red bell pepper
- 1 small, diced zucchini
- 1 cup, rinsed and drained black beans
- 1 cup shredded cheddar cheese
- 1 cup guacamole
- 1 cup salsa
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 2 tablespoons, chopped fresh cilantro
- 1 medium, sliced into wedges lime
Instructions
Heat a large skillet over medium heat and add the olive oil.
Add the diced red bell pepper and zucchini to the skillet. Sauté for 3-4 minutes until slightly softened.
Stir in the cauliflower rice and cook for an additional 3-4 minutes, allowing it to soften.
Add the black beans, ground cumin, chili powder, garlic powder, salt, and pepper to the skillet. Mix everything thoroughly and heat through for 2-3 minutes.
Remove the vegetable and bean mixture from the heat and set aside.
Warm the low-carb tortillas in a dry skillet or microwave to make them pliable.
Spread a small amount of guacamole down the center of each tortilla.
Add a portion of the vegetable and bean mixture on top of the guacamole.
Sprinkle with shredded cheddar cheese, followed by a spoonful of salsa.
Garnish with fresh cilantro, if desired.
Roll up each tortilla tightly to form a burrito.
Serve with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
1856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.9 g | 151% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 7837 mg | 341% | |
| Total Carbohydrate | 167.6 g | 61% | |
| Dietary Fiber | 74.9 g | 268% | |
| Total Sugars | 36.1 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1498 mg | 115% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3374 mg | 72% | |
*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.
