Keto Chipotle Veggie Burrito

Satisfy your cravings with this Keto Chipotle Veggie Burrito, a low-carb, plant-based twist on a Tex-Mex classic that’s bursting with bold flavors and wholesome ingredients! Packed with sautéed zucchini, red bell pepper, mushrooms, spinach, and cauliflower rice, this recipe delivers a hearty, nutrient-rich filling seasoned with smoky chipotle and fragrant garlic powder. The creamy avocado-lime spread takes the flavor to the next level, while almond flour tortillas keep it keto-friendly. Quick and easy to prepare in just 35 minutes, this meal is perfect for busy weeknights or a healthy lunch on the go. Whether you're following a ketogenic lifestyle or simply looking for a delicious veggie-packed option, this burrito is a must-try!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 1 medium zucchini
• 1 medium red bell pepper
• 100 grams mushrooms
• 50 grams spinach
• 200 grams cauliflower rice
• 2 tablespoons olive oil
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon chipotle powder
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium avocado
• 0.5 medium lime
• 2 tablespoons cilantro
• 2 pieces almond flour tortillas

Directions

Step 1

Prepare the vegetables: Dice the zucchini and red bell pepper, slice the mushrooms. Set aside the spinach.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Step 3

Add the zucchini, red bell pepper, and mushrooms to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.

Step 4

Add the cauliflower rice to the skillet and stir. Cook for another 5 minutes.

Step 5

Sprinkle the onion powder, garlic powder, chipotle powder, salt, and black pepper over the vegetables. Stir well to combine and cook for an additional 2 minutes.

Step 6

Add spinach to the skillet, stir, and cook until wilted, about 1-2 minutes.

Step 7

Remove the veggie mixture from the heat and set aside.

Step 8

In a small bowl, mash the avocado and mix in the juice of half a lime and chopped cilantro. Set aside.

Step 9

Warm the almond flour tortillas in a skillet or microwave until pliable.

Step 10

Assemble the burritos by spreading a layer of the avocado mixture on each tortilla, followed by the vegetable filling.

Step 11

Roll up the tortillas tightly, folding in the sides as you go, and serve immediately.

Nutrition Facts

Serving size	(996.0g)

Amount per serving	% Daily Value*
Calories	1179.7

Total Fat 78.0g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 7.3g
Cholesterol 0mg	0%
Sodium 3721.8mg	0%
Total Carbohydrate 102.4g	0%
Dietary Fiber 53.6g	0%
Total Sugars 29.0g
Protein 29.3g	0%

Vitamin D 0IU	0%
Calcium 300.6mg	0%
Iron 7.0mg	0%
Potassium 2736.2mg	0%

*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.

Source of Calories

Fat: 57.1%

Protein: 9.5%

Carbs: 33.3%