Low Carb Chipotle Veggie Burrito

Savor the bold, smoky flavors of this Low Carb Chipotle Veggie Burrito, a healthy and satisfying twist on a classic favorite! Packed with vibrant red and yellow bell peppers, tender zucchini, earthy mushrooms, and red onions, this recipe transforms fresh vegetables into a fiesta of taste with the addition of chipotle chili powder, cumin, and garlic. Wrapped in a soft, low-carb tortilla, the filling is brightened with a splash of lime juice and fresh cilantro, then topped with creamy avocado and a dash of cheddar cheese for the perfect balance of heat, zest, and richness. Ready in just 35 minutes, this high-flavor vegetarian recipe is perfect for busy weeknights or meal prep, offering a wholesome and delicious way to enjoy a low-carb lifestyle.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 medium red onion
• 1 medium zucchini
• 1 cup button mushrooms
• 1 teaspoon chipotle chili powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon lime juice
• 0.25 cup cilantro
• 1 medium avocado
• 4 pieces low-carb tortillas
• 0.5 cup grated cheddar cheese

Directions

Step 1

Slice the red and yellow bell peppers into thin strips. Cut the red onion in half and then slice into thin half-moons. Slice the zucchini into thin rounds. Clean and slice the button mushrooms.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the red onion and sauté for about 3 minutes until softened.

Step 3

Add the bell peppers, zucchini, and mushrooms to the skillet. Cook for about 7 minutes, stirring occasionally, until vegetables are tender.

Step 4

Stir in the chipotle chili powder, garlic powder, ground cumin, salt, and black pepper. Mix well to coat all the vegetables evenly.

Step 5

Reduce heat to low and add the lime juice and chopped cilantro. Stir to combine and cook for an additional 2 minutes.

Step 6

While the vegetables are cooking, cut the avocado into small cubes.

Step 7

Warm the low-carb tortillas in a microwave or on a skillet for a few seconds to make them pliable.

Step 8

Lay each tortilla flat and spoon an equal amount of the vegetable mixture onto each. Top with avocado and a sprinkle of grated cheddar cheese.

Step 9

Fold the sides of the tortilla over the filling, then roll from the bottom up to form a burrito. Serve immediately.

Nutrition Facts

Serving size	(1274.3g)

Amount per serving	% Daily Value*
Calories	1279.1

Total Fat 78.8g	0%
Saturated Fat 22.1g	0%
Polyunsaturated Fat 5.5g
Cholesterol 60mg	0%
Sodium 4781.8mg	0%
Total Carbohydrate 136.7g	0%
Dietary Fiber 61.8g	0%
Total Sugars 31.9g
Protein 48.3g	0%

Vitamin D 12IU	0%
Calcium 943.9mg	0%
Iron 10.2mg	0%
Potassium 3045.0mg	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: 48.9%

Protein: 13.3%

Carbs: 37.7%