Paleo Bean and Cheese Burrito Del Taco

Experience the ultimate fusion of comfort food and clean eating with this Paleo Bean and Cheese Burrito Del Taco! This grain-free twist on a Tex-Mex classic swaps traditional tortillas for homemade cauliflower-based wraps, combining wholesome, low-carb ingredients like coconut flour and mashed cauliflower for a soft and flavorful base. Packed with a creamy, dairy-free filling featuring zucchini, almond cheese, and a touch of nutritional yeast for a cheesy kick, this recipe delivers all the indulgence without compromising on paleo-approved standards. Fresh notes of cilantro and lime elevate the dish, making it a perfectly satisfying, healthy meal. Ready in just 45 minutes, this easy-to-make recipe is ideal for paleo enthusiasts craving a guilt-free burrito that’s packed with nutrients and bold flavor.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 head (medium) Cauliflower
• 2 tablespoons Avocado oil
• 2 tablespoons Coconut flour
• 1 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper
• 0.5 cup, shredded Almond cheese
• 0.25 cup Coconut cream
• 1 cup, diced Zucchini
• 0.5 cup, chopped Canned tomatoes
• 2 tablespoons, chopped Cilantro
• 2 tablespoons Nutritional yeast
• 0.5 teaspoon Cumin powder
• 1 tablespoon Lime juice

Directions

Step 1

Prepare the cauliflower by cutting it into small florets and steaming them for about 8 minutes until tender. Drain any excess water.

Step 2

Mash the steamed cauliflower in a large bowl until you reach a rice-like texture.

Step 3

Add 1 tablespoon of avocado oil, coconut flour, garlic powder, salt, and pepper to the mashed cauliflower. Mix well to form a cohesive dough.

Step 4

Preheat a large non-stick skillet over medium heat and add the remaining avocado oil.

Step 5

Form the cauliflower mixture into small flat circles (tortilla shape) on a piece of parchment paper. Transfer them to the skillet and cook for about 3 minutes on each side until golden brown. This will create your tortillas.

Step 6

In another pan, combine zucchini, canned tomatoes, cilantro, cumin powder, and stir-fry over medium heat for 5 minutes until tender.

Step 7

Stir in the coconut cream and nutritional yeast. Continue to cook for another 3-4 minutes until the mixture is creamy and well combined.

Step 8

Add shredded almond cheese and lime juice to the zucchini mixture, stirring until the cheese melts and integrates.

Step 9

To assemble, take one cauliflower tortilla, place a generous spoonful of the filling on it, and roll into a burrito shape.

Step 10

Repeat for the remaining tortillas and filling. Serve warm with additional cilantro and lime wedges if desired.

Nutrition Facts

Serving size	(1017.5g)

Amount per serving	% Daily Value*
Calories	1190.5

Total Fat 78.7g	0%
Saturated Fat 19.0g	0%
Polyunsaturated Fat 1.4g
Cholesterol 2.4mg	0%
Sodium 4327.7mg	0%
Total Carbohydrate 99.4g	0%
Dietary Fiber 26.1g	0%
Total Sugars 61.3g
Protein 34.9g	0%

Vitamin D 0IU	0%
Calcium 405.6mg	0%
Iron 8.0mg	0%
Potassium 2688.8mg	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: 56.9%

Protein: 11.2%

Carbs: 31.9%