Instafitness

Keto Veg. Burrito Recipe

We all love tacos and burritos. So here’s one quick. 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.

Coursebreakfast, Brunch
CuisineItalian
Keywordketo veg burrito

Servings	Prep Time
6servings	10minutes

Cook Time

30minutes

Servings	Prep Time
6servings	10minutes

Cook Time

30minutes

Ingredients

1small red peppersliced
1small yellow peppersliced
1medium red onionsliced
1medium zucchinichopped
3/4 pumpkinchopped
2tbsp extra virgin olive oil
1/2tsp ground cumin
1tsp Paprika
1tsp dried oregano
1/2medium Cauliflowerflorets only
1/2tsp Sea saltor salt to taste
1tbsp virgin coconut oilmelted
1cup Cheddar Cheesegrated
150ml Sour Cream
1/2tsp lime juice
1/2tsp Black Pepper

Instructions

Preheat the oven to 190 °C/ 375 °F .
Chop the peppers, onion, zucchini and pumpkin. Toss with olive oil, cumin, paprika, oregano and a good pinch of salt. Roast in the oven for about 20 minutes until soft. You can even do this on the stove.
Chop the cauliflower florets in a food processor until it resembles a rice consistency. Place in a bowl and cook for 3 minutes in the microwave, or on the stove with a dash of water.
Squeeze the excess of water from cauliflower. And then add coconut oil and a pinch of salt.
Stuff each keto tortilla (keto roti) with cauliflower rice, roasted veggies, grated cheese and top cream and a pinch of black pepper.
Heat the roti on tawa or on the grill machine and serve hot.