Low Carb Veggie Burrito
Take your burrito game to a healthier level with this vibrant and satisfying Low Carb Veggie Burrito recipe! Wrapped in crisp, hearty romaine lettuce leaves instead of traditional tortillas, these burritos are packed with a colorful medley of fresh, nutrient-rich veggies like zucchini, bell peppers, cherry tomatoes, and creamy avocado. The flavorful cauliflower rice, seasoned with aromatic cumin and chili powder, adds a perfect low-carb twist, complemented by the protein-packed black beans. A splash of zesty lime juice ties everything together, while salsa can be added for extra zest. Ready in just 25 minutes, this quick, gluten-free and vegetarian dish is perfect for a light lunch or dinner that doesn’t sacrifice flavor. Give your burritos a refreshing upgrade today!
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Recipe Information
Ingredients
- 4 leaves Romaine lettuce leaves (large, sturdy pieces)
- 1 cup Cauliflower rice
- 0.5 cup Red bell pepper (diced)
- 0.5 cup Zucchini (diced)
- 0.5 cup Black beans (cooked, rinsed, and drained)
- 0.5 cup Cherry tomatoes (halved)
- 1 medium Avocado (sliced)
- 2 tablespoons Cilantro (chopped)
- 1 tablespoon Lime juice (freshly squeezed)
- 1 teaspoon Olive oil
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Pepper
- 0.5 cup Salsa (optional, for serving)
Instructions
1. Wash and pat dry the romaine lettuce leaves, making sure they are intact and large enough to serve as burrito wraps. Set aside.
2. In a skillet over medium heat, add the olive oil. Once hot, add the cauliflower rice, cumin, chili powder, salt, and pepper. Sauté for 5-7 minutes until the cauliflower rice is tender and fragrant. Remove from heat.
3. In a separate bowl, combine the diced red bell pepper, diced zucchini, black beans, cherry tomatoes, and chopped cilantro. Drizzle with lime juice and mix well.
4. Lay the romaine lettuce leaves flat on a clean surface. Spoon a portion of the cooked cauliflower rice into the center of each leaf.
5. Add the mixed veggie and black bean filling on top of the cauliflower rice.
6. Place 1-2 slices of avocado on each lettuce leaf.
7. Gently fold the sides of the lettuce leaf inward and roll it up like a burrito. Be careful not to overfill to prevent tearing.
8. Serve immediately with salsa on the side, if desired.
Nutrition Facts
Calories |
649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1500 mg | 65% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 18.6 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2377 mg | 51% | |
*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.
