Paleo Bean and Cheese Burrito Del Taco
Discover a guilt-free twist on a Tex-Mex favorite with the Paleo Bean and Cheese Burrito Del Taco recipe! This innovative creation swaps traditional ingredients for wholesome, paleo-friendly options, giving you all the flavor without compromise. Cauliflower tortillas, infused with garlic powder and coconut flour, serve as the perfect grain-free base, while a creamy filling made with coconut cream, zucchini, tomatoes, and almond cheese delivers rich, dairy-free indulgence. Highlighted with vibrant cilantro, nutritional yeast for an umami boost, and a squeeze of fresh lime juice, these burritos are brimming with bold, zesty flavor. Easy to make in just under 45 minutes, this recipe is an ideal choice for paleo enthusiasts looking for a satisfying, healthy meal. Perfect for weeknight dinners or hearty lunches, these burritos are sure to please your taste buds while keeping your diet on track.
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Recipe Information
Ingredients
- 1 head (medium) Cauliflower
- 2 tablespoons Avocado oil
- 2 tablespoons Coconut flour
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 0.5 cup, shredded Almond cheese
- 0.25 cup Coconut cream
- 1 cup, diced Zucchini
- 0.5 cup, chopped Canned tomatoes
- 2 tablespoons, chopped Cilantro
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Cumin powder
- 1 tablespoon Lime juice
Instructions
Prepare the cauliflower by cutting it into small florets and steaming them for about 8 minutes until tender. Drain any excess water.
Mash the steamed cauliflower in a large bowl until you reach a rice-like texture.
Add 1 tablespoon of avocado oil, coconut flour, garlic powder, salt, and pepper to the mashed cauliflower. Mix well to form a cohesive dough.
Preheat a large non-stick skillet over medium heat and add the remaining avocado oil.
Form the cauliflower mixture into small flat circles (tortilla shape) on a piece of parchment paper. Transfer them to the skillet and cook for about 3 minutes on each side until golden brown. This will create your tortillas.
In another pan, combine zucchini, canned tomatoes, cilantro, cumin powder, and stir-fry over medium heat for 5 minutes until tender.
Stir in the coconut cream and nutritional yeast. Continue to cook for another 3-4 minutes until the mixture is creamy and well combined.
Add shredded almond cheese and lime juice to the zucchini mixture, stirring until the cheese melts and integrates.
To assemble, take one cauliflower tortilla, place a generous spoonful of the filling on it, and roll into a burrito shape.
Repeat for the remaining tortillas and filling. Serve warm with additional cilantro and lime wedges if desired.
Nutrition Facts
Calories |
261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 702 mg | 31% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 14.7 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 971 mg | 21% | |
*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.
