Vegetarian Keto Burritos

The first Thursday of April is national burrito day. Can you believe a day dedicated to celebrating all things burrito inspired? Pure genius!

We’re getting involved over here at KetoDiet because we love a good stuffed tortilla but we don’t like most of the ones ready made off the shelf because they’re often laden with grains and goodness knows what other preservatives.

These grain free keto burritos are stuffed with low carb roasted vegetables, cauliflower rice, cheese and sour cream to help you get more veggies into your diet. Stuffed, I certainly am. I did 3… but just of the good stuff! What’s your favourite burrito filling? Avocado would totally work in here as well. I hope you enjoy.

Step-by-step

1. Prepare the Keto Tortillas by following this recipe.

   

2. Preheat the oven to 190 °C/ 375 °F (fan assisted), or 210 °C/ 410 °F (conventional). Chop the peppers, onion, zucchini and pumpkin into chunks about 2 cm (1 inch) in diameter. Toss with olive oil, cumin, paprika, oregano and a good pinch of salt. Roast in the oven for about 20 minutes until soft.

3. Meanwhile, grate the cheese.

   

4. Blitz the cauliflower florets in a food processor until it resembles a rice consistency (it's best if you use the grating blade). Place in a bowl and cook for 3 minutes in the microwave, or on the stove with a dash of water.

   

5. Transfer to a muslin cloth or fine tea towel and squeeze out the excess water. Place back in a bowl and fluff with a fork. Stir through the melted coconut oil and a pinch of salt.

   

6. When the veggies are cooked, chop the kale and massage in amongst the other veggies to soak up the oil and flavour. Cook all together for 1 - 2 more minutes. Remove from the oven.

   

7. Stuff each keto tortilla with cauliflower rice, roasted veggies, grated cheese and top with a good dollop of sour cream and a pinch of cracked black pepper.

   Best served fresh but the filling can be stored in the fridge for 3 days. Fill the tortillas just before serving.

   

Recipe

Vegetarian Keto Burritos

★★★★★4.6 (370 ratings)

These grain-free keto burritos are stuffed with low-carb roasted vegetables, cauliflower rice, cheese and sour ...

Hands on

15m

Overall

25m

Servings

6

9.3 g

Net carbs

12.3 g

Protein

31.5 g

Fat

385

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings18 servings24 servings

US + metricMetricUS

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Ingredients makes 6 burritos

• 6 homemade Keto Tortillas - will take an additional hour to prepare, can be made in advance
• 1 small red pepper, sliced (74 g/ 2.6 oz)
• 1 small yellow pepper, sliced (74 g/ 2.6 oz)
• 1 medium red onion, sliced (100 g/ 3.5 oz)
• 1 ¹/₄ medium zucchini, chopped (245 g/ 8.6 oz)
• ³/₄ cup diced pumpkin (87 g/ 3.1 oz)
• 2 tbsp extra virgin olive oil (30 ml)
• ¹/₄ tsp ground cumin
• 1 tsp paprika
• 1 tsp dried oregano
• ¹/₂ tsp sea salt, or to taste
• 1 ¹/₄ cups chopped kale (63 g/ 2.2 oz)
• ¹/₂ medium cauliflower, florets only (300 g/ 10.4 oz)
• 1 tbsp virgin coconut oil, melted
• 1 cup cheddar cheese, grated (113 g/ 4 oz)
• 150 ml sour cream (5 fl oz)
• juice of ¹/₂ lime (30 ml)
• ¹/₄ tsp cracked black pepper

Instructions

1. Prepare the Keto Tortillas by following this recipe.

2. Preheat the oven to 190 °C/ 375 °F (fan assisted), or 210 °C/ 410 °F (conventional). Chop the peppers, onion, zucchini and pumpkin into chunks about 2 cm (1 inch) in diameter. Toss with olive oil, cumin, paprika, oregano and a good pinch of salt. Roast in the oven for about 20 minutes until soft.

3. Meanwhile, grate the cheese.

4. Blitz the cauliflower florets in a food processor until it resembles a rice consistency (it's best if you use the grating blade). Place in a bowl and cook for 3 minutes in the microwave, or on the stove with a dash of water.

5. Transfer to a muslin cloth or fine tea towel and squeeze out the excess water. Place back in a bowl and fluff with a fork. Stir through the melted coconut oil and a pinch of salt.

6. When the veggies are cooked, chop the kale and massage in amongst the other veggies to soak up the oil and flavour. Cook all together for 1 - 2 more minutes. Remove from the oven.

7. Stuff each keto tortilla with cauliflower rice, roasted veggies, grated cheese and top with a good dollop of sour cream and a pinch of cracked black pepper.

   Best served fresh but the filling can be stored in the fridge for 3 days. Fill the tortillas just before serving.

Nutrition per burrito

Carbs 10%Protein 13%Fat 77% of calories

Net carbs

9.3 g

Total carbs

17.7 g

Fiber

8.4 g

Sugars

6.2 g

Protein

12.3 g

Fat

31.5 g

Saturated fat

11.3 g

Calories

385 kcal

Sodium

583 mg · 25.4% RDA

Magnesium

105 mg · 26.3% RDA

Potassium

659 mg · 33% EMR

Nutrition by ingredient

Per burrito	Net carbs	Protein	Fat	kcal
Best Keto & Paleo Tortillas (KetoDiet blog)	1.6 g	5.1 g	14 g	165
Peppers, red bell, fresh	0.5 g	0.1 g	0 g	4
Peppers, yellow bell, fresh	0.5 g	0.1 g	0 g	4
Onion, red, fresh	1.1 g	0.2 g	0 g	7
Zucchini (summer squash, courgette)	0.9 g	0.5 g	0.1 g	7
Pumpkin, fresh	0.9 g	0.1 g	0 g	4
Olive oil, extra virgin	0 g	0 g	4.5 g	40
Cumin, ground	0 g	0 g	0 g	0
Paprika, spices	0.1 g	0.1 g	0 g	1
Oregano, dried	0.1 g	0 g	0 g	1
Salt, sea salt	0 g	0 g	0 g	0
Kale, curly, fresh	0.4 g	0.2 g	0 g	3
Cauliflower, fresh	1.5 g	1 g	0.1 g	13
Coconut oil, extra virgin	0 g	0 g	2.2 g	20
Cheddar cheese	0.6 g	4.3 g	6.3 g	76
Cream, sour	0.9 g	0.5 g	3.9 g	40
Lime juice, fresh	0.3 g	0 g	0 g	1
Pepper, black, spices	0 g	0 g	0 g	0
Total	9.3 g	12.3 g	31.5 g	385

Serving size burrito

• Gluten free
• Egg free
• Pork free
• Avocado free
• Fish free
• Shellfish free
• Pescatarian
• Vegetarian