Paleo Vegetable Burrito
Delight in the vibrant flavors of a Paleo Vegetable Burrito, a wholesome twist on a classic favorite designed for clean eating enthusiasts! This gluten-free and grain-free recipe features homemade tortillas crafted from almond, tapioca, and coconut flours for the perfect paleo-friendly wrap. Packed with sautéed zucchini, bell peppers, mushrooms, spinach, and creamy avocado, each burrito bursts with fresh, nutrient-rich ingredients. Enhanced with a medley of smoky spices like cumin and paprika, and finished with optional cilantro and lime wedges, this dish offers a balanced combination of flavor and nourishment. Ready in just 35 minutes, this easy recipe is perfect for a quick, healthy lunch or dinner that doesn’t compromise on taste. Perfect for those seeking paleo-approved meals or a fresh approach to your favorite burrito!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Tapioca flour
- 1 tablespoon Coconut flour
- 1 large Egg
- 0.5 cup Water
- 1 tablespoon Olive oil
- 1 medium Zucchini
- 1 medium Bell pepper (red or yellow)
- 0.5 medium Red onion
- 1 cup Mushrooms
- 2 cups Spinach
- 1 medium Avocado
- 1 teaspoon Cumin powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Coconut oil
- 2 tablespoons Fresh cilantro (optional)
- 4 pieces Lime wedges (optional)
Instructions
In a large bowl, combine almond flour, tapioca flour, coconut flour, salt, and one egg. Gradually add water while mixing until a smooth, pliable dough forms.
Divide the dough into two equal portions and roll each portion into a thin tortilla between two sheets of parchment paper.
Heat a skillet over medium heat and cook each tortilla for 1-2 minutes per side until lightly golden. Set aside.
Prepare the vegetables by dicing zucchini, bell pepper, red onion, and mushrooms into small pieces.
Heat a tablespoon of coconut oil in a large pan over medium heat. Add the diced vegetables and sauté for 5-7 minutes until tender.
Season the vegetables with cumin powder, smoked paprika, garlic powder, salt, and black pepper. Stir to coat evenly.
Add spinach to the sautéed vegetables and cook for an additional 1-2 minutes until wilted. Remove the pan from heat.
Slice the avocado and set it aside for assembly.
To assemble the burritos, place one tortilla on a plate. Spoon a generous amount of the vegetable mixture onto the center of the tortilla.
Top the vegetables with avocado slices and fresh cilantro, if desired.
Carefully fold the tortilla to form a burrito. Repeat with the second tortilla.
Serve immediately with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
1506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.4 g | 148% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 3479 mg | 151% | |
| Total Carbohydrate | 94.5 g | 34% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 31.9 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 392 mg | 30% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2767 mg | 59% | |
*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.
