Vegetarian Keto Burritos

Step 1Prepare the Keto Tortillas by following this recipe.

Step 2Preheat 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.

Step 3Meanwhile, grate the cheese.

Step 4Blitz 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.

Step 5Transfer 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.

Step 6When 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.

Step 7Stuff 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.
Best served fresh but the filling can be stored in the fridge for 3 days. Fill the tortillas just before serving.