Keto Vegetable Burrito

Elevate your low-carb lifestyle with this vibrant Keto Vegetable Burrito, a fresh and satisfying spin on a classic favorite. Wrapped in nutrient-packed collard green leaves, these burritos are loaded with a hearty blend of sautéed zucchini, red bell pepper, and cremini mushrooms, perfectly seasoned with smoky paprika, cumin, and garlic powder. Creamy avocado slices and a sprinkle of fresh cilantro complete the filling, while optional cauliflower rice adds extra texture. This quick and easy recipe, ready in just 25 minutes, is gluten-free, dairy-free, and perfect for meal prep or a light, wholesome lunch. Serve with a squeeze of fresh lime for a tangy finishing touch, and enjoy all the bold flavors of a burrito without breaking your keto goals!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 4 leaves Large collard green leaves (or butter lettuce leaves)
• 1 medium, diced Zucchini
• 1 medium, diced Red bell pepper
• 1 cup, diced Cremini mushrooms
• 1 large, sliced Avocado
• 1 tablespoon Coconut oil
• 1 teaspoon Cumin powder
• 1 teaspoon Paprika
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup, chopped Cilantro leaves
• 1 medium, cut into wedges Lime
• 1 cup, cooked Cauliflower rice (optional)

Directions

Step 1

Prepare the collard green leaves by washing and patting them dry. Trim the thick central stems to make the leaves easier to fold.

Step 2

Heat a large skillet over medium heat and add the coconut oil.

Step 3

Once the oil is hot, add the diced zucchini, red bell pepper, and cremini mushrooms to the skillet. Sauté for 5-6 minutes, stirring occasionally, until the vegetables are tender.

Step 4

Sprinkle the cumin powder, paprika, garlic powder, salt, and black pepper over the vegetables, and stir well to combine. Cook for an additional 1-2 minutes. Remove the skillet from heat.

Step 5

Lay a collard green leaf flat on a cutting board or countertop. If using cauliflower rice, place 1-2 tablespoons of it in the center of the leaf.

Step 6

Add a generous spoonful of the cooked vegetable mixture onto the center of the leaf. Top with sliced avocado and chopped cilantro.

Step 7

Carefully fold in the sides of the collard green leaf, then roll it tightly from one end to the other to form a burrito. Repeat the process for the remaining leaves and filling.

Step 8

Serve immediately with lime wedges on the side for added flavor.

Nutrition Facts

Serving size	(1262.0g)

Amount per serving	% Daily Value*
Calories	760.8

Total Fat 47.7g	0%
Saturated Fat 16.3g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 3207.3mg	0%
Total Carbohydrate 79.6g	0%
Dietary Fiber 35.0g	0%
Total Sugars 30.5g
Protein 24.4g	0%

Vitamin D 14IU	0%
Calcium 577.4mg	0%
Iron 8.6mg	0%
Potassium 4113.8mg	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: 50.8%

Protein: 11.5%

Carbs: 37.7%