Paleo Vegetable Burrito

Elevate your mealtime with this wholesome and flavorful Paleo Vegetable Burrito — a grain-free, nutrient-packed twist on a classic favorite. Crafted with almond, tapioca, and coconut flours, the handmade tortillas are soft, pliable, and perfect for wrapping a vibrant medley of sautéed zucchini, bell peppers, red onions, mushrooms, and wilted spinach. Seasoned with smoky paprika and warming cumin, the veggie filling bursts with bold, satisfying flavors. Finished with creamy avocado slices, fresh cilantro, and a hint of lime, this paleo-friendly burrito is as nourishing as it is delicious. Quick to prepare in just 35 minutes, this recipe is perfect for a healthy lunch or dinner that doesn’t skimp on taste or texture. Whether you're following a paleo diet or simply craving a clean, veggie-packed meal, this recipe is sure to delight!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 2

Ingredients

• 1 cup Almond flour
• 2 tablespoons Tapioca flour
• 1 tablespoon Coconut flour
• 1 large Egg
• 0.5 cup Water
• 1 tablespoon Olive oil
• 1 medium Zucchini
• 1 medium Bell pepper (red or yellow)
• 0.5 medium Red onion
• 1 cup Mushrooms
• 2 cups Spinach
• 1 medium Avocado
• 1 teaspoon Cumin powder
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Coconut oil
• 2 tablespoons Fresh cilantro (optional)
• 4 pieces Lime wedges (optional)

Directions

Step 1

In a large bowl, combine almond flour, tapioca flour, coconut flour, salt, and one egg. Gradually add water while mixing until a smooth, pliable dough forms.

Step 2

Divide the dough into two equal portions and roll each portion into a thin tortilla between two sheets of parchment paper.

Step 3

Heat a skillet over medium heat and cook each tortilla for 1-2 minutes per side until lightly golden. Set aside.

Step 4

Prepare the vegetables by dicing zucchini, bell pepper, red onion, and mushrooms into small pieces.

Step 5

Heat a tablespoon of coconut oil in a large pan over medium heat. Add the diced vegetables and sauté for 5-7 minutes until tender.

Step 6

Season the vegetables with cumin powder, smoked paprika, garlic powder, salt, and black pepper. Stir to coat evenly.

Step 7

Add spinach to the sautéed vegetables and cook for an additional 1-2 minutes until wilted. Remove the pan from heat.

Step 8

Slice the avocado and set it aside for assembly.

Step 9

To assemble the burritos, place one tortilla on a plate. Spoon a generous amount of the vegetable mixture onto the center of the tortilla.

Step 10

Top the vegetables with avocado slices and fresh cilantro, if desired.

Step 11

Carefully fold the tortilla to form a burrito. Repeat with the second tortilla.

Step 12

Serve immediately with lime wedges on the side for an extra burst of flavor.

Nutrition Facts

Serving size	(1094.7g)

Amount per serving	% Daily Value*
Calories	1506.5

Total Fat 115.4g	0%
Saturated Fat 24.6g	0%
Polyunsaturated Fat 9.1g
Cholesterol 219.5mg	0%
Sodium 3479.4mg	0%
Total Carbohydrate 94.5g	0%
Dietary Fiber 33.2g	0%
Total Sugars 31.9g
Protein 43.6g	0%

Vitamin D 53.8IU	0%
Calcium 392.3mg	0%
Iron 10.3mg	0%
Potassium 2766.6mg	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: 65.3%

Protein: 11.0%

Carbs: 23.8%