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Vegetarian Keto Burritos

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The first Thursday of April is national burrito day. Can you believe a day dedicated to celebrating all things burrito inspired? Pure genius!

We’re getting involved over here at KetoDiet because we love a good stuffed tortilla but we don’t like most of the ones ready made off the shelf because they’re often laden with grains and goodness knows what other preservatives.

These grain free keto burritos are stuffed with low carb roasted vegetables, cauliflower rice, cheese and sour cream to help you get more veggies into your diet. Stuffed, I certainly am. I did 3… but just of the good stuff! What’s your favourite burrito filling? Avocado would totally work in here as well. I hope you enjoy.

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Hands-on Overall

Nutritional values (per burrito)

Net carbs9.3 grams
Protein12.3 grams
Fat31.5 grams
Calories385 kcal

Calories from carbs 10%, protein 13%, fat 77%

Total carbs17.7 gramsFiber8.4 gramsSugars6.2 gramsSaturated fat11.3 gramsSodium583 mg(25% RDA)Magnesium105 mg(26% RDA)Potassium659 mg(33% EMR)

Ingredients (makes 6 burritos)

  • 6 homemade Keto Tortillas - will take an additional hour to prepare, can be made in advance
  • 1 small red pepper, sliced (74 g/ 2.6 oz)
  • 1 small yellow pepper, sliced (74 g/ 2.6 oz)
  • 1 medium red onion, sliced (100 g/ 3.5 oz)
  • 1 1/4 medium zucchini, chopped (245 g/ 8.6 oz)
  • 3/4 cup diced pumpkin (87 g/ 3.1 oz)
  • 2 tbsp extra virgin olive oil (30 ml)
  • 1/4 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1/2 tsp sea salt, or to taste
  • 1 1/4 cups chopped kale (63 g/ 2.2 oz)
  • 1/2 medium cauliflower, florets only (300 g/ 10.4 oz)
  • 1 tbsp virgin coconut oil, melted
  • 1 cup cheddar cheese, grated (113 g/ 4 oz)
  • 150 ml sour cream (5 fl oz)
  • juice of 1/2 lime (30 ml)
  • 1/4 tsp cracked black pepper

Instructions

  1. Prepare the Keto Tortillas by following this recipe. Vegetarian Keto Burritos
  2. Preheat the oven to 190 °C/ 375 °F (fan assisted), or 210 °C/ 410 °F (conventional). Chop the peppers, onion, zucchini and pumpkin into chunks about 2 cm (1 inch) in diameter. Toss with olive oil, cumin, paprika, oregano and a good pinch of salt. Roast in the oven for about 20 minutes until soft.
  3. Meanwhile, grate the cheese.
    Vegetarian Keto Burritos
  4. Blitz the cauliflower florets in a food processor until it resembles a rice consistency (it's best if you use the grating blade). Place in a bowl and cook for 3 minutes in the microwave, or on the stove with a dash of water.
    Vegetarian Keto Burritos
  5. Transfer to a muslin cloth or fine tea towel and squeeze out the excess water. Place back in a bowl and fluff with a fork. Stir through the melted coconut oil and a pinch of salt.
    Vegetarian Keto Burritos
  6. When the veggies are cooked, chop the kale and massage in amongst the other veggies to soak up the oil and flavour. Cook all together for 1 - 2 more minutes. Remove from the oven.
    Vegetarian Keto Burritos
  7. Stuff each keto tortilla with cauliflower rice, roasted veggies, grated cheese and top with a good dollop of sour cream and a pinch of cracked black pepper.
    Vegetarian Keto Burritos Best served fresh but the filling can be stored in the fridge for 3 days. Fill the tortillas just before serving.
    Vegetarian Keto Burritos

Ingredient nutritional breakdown (per burrito)

Net carbsProteinFatCalories
Best Keto & Paleo Tortillas (KetoDiet blog)
1.6 g5.1 g14 g165 kcal
Peppers, red bell, fresh
0.5 g0.1 g0 g4 kcal
Peppers, yellow bell, fresh
0.5 g0.1 g0 g4 kcal
Onion, red, fresh
1.1 g0.2 g0 g7 kcal
Zucchini (summer squash, courgette)
0.9 g0.5 g0.1 g7 kcal
Pumpkin, fresh
0.9 g0.1 g0 g4 kcal
Olive oil, extra virgin
0 g0 g4.5 g40 kcal
Cumin, ground
0 g0 g0 g0 kcal
Paprika, spices
0.1 g0.1 g0 g1 kcal
Oregano, dried
0.1 g0 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Kale, curly, fresh
0.4 g0.2 g0 g3 kcal
Cauliflower, fresh
1.5 g1 g0.1 g13 kcal
Coconut oil, extra virgin
0 g0 g2.2 g20 kcal
Cheddar cheese
0.6 g4.3 g6.3 g76 kcal
Cream, sour
0.9 g0.5 g3.9 g40 kcal
Lime juice, fresh
0.3 g0 g0 g1 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Total per burrito
9.3 g12.3 g31.5 g385 kcal
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Jo Harding
Creator of ModernFoodStories.com

Jo Harding

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free.

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Comments (4)

Are the tortillas made out of riced cauliflower+oil+salt?
I read the recipe but am not clear on this detail.  Likely because there are no directions as to cooking the tortillas.  Would love see what you think.  The recipe looks great and I am eager to try it.
Thank you.

Reply

Hi Jamie, the tortillas are made with flax meal, almond flour, coconut flour, etc - here is the recipe: The Best Low-Carb & Keto Tortillas, Taco Shells & Nachos
I hope this helps!

Reply

Thank you so much for all these great vegetarian Keto recipes. I always enjoy your recipes and they give me great ideas for variations. I truly appreciate the work you all do to present such a wide variety of recipes!

Reply

Thank you for your kind words!

Reply