Description
This tasty keto burrito recipe is perfect for anyone following a low-carb lifestyle. It features a savory ground beef filling seasoned with taco spices, complemented by cauliflower rice and melty cheeses, all wrapped in low-carb tortillas. Fresh avocado, cilantro, and a squeeze of lime juice brighten the flavors, making it a delicious and satisfying meal that fits perfectly into ketogenic and low-carb diets.
Ingredients
Scale
For the Burrito Filling
- 1 tablespoon olive oil
- 1/2 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 tablespoon taco seasoning
- 1/4 cup water
- 1/2 cup cauliflower rice, cooked
- 1/2 cup diced tomatoes, drained
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly
- 4 large low carb tortillas
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup sour cream
- 1/4 cup diced avocado
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
Instructions
- Prepare the Aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3 minutes until softened, then stir in the minced garlic and cook for another minute to release their fragrant flavors.
- Cook the Ground Beef: Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and fully cooked through, about 5-7 minutes. Drain any excess fat if necessary to keep the filling keto-friendly and not greasy.
- Season and Simmer: Stir in the taco seasoning and water into the cooked beef. Let the mixture simmer for 3 to 4 minutes until slightly thickened and well combined, allowing the flavors to meld.
- Warm Tortillas: While the beef simmers, warm the low carb tortillas according to package instructions. This usually involves heating them briefly in a dry skillet or microwave to make them more pliable.
- Assemble the Burritos: Lay each tortilla flat on a clean surface. Add a portion of the seasoned ground beef, followed by cauliflower rice, shredded cheddar, Monterey Jack cheese, and diced tomatoes evenly distributed among the tortillas.
- Add Fresh Toppings: Top each with a dollop of sour cream, diced avocado, chopped cilantro, and a squeeze of fresh lime juice. Season lightly with salt and black pepper to taste.
- Roll and Serve: Fold in the sides of each tortilla and roll tightly to form a burrito. Serve immediately while warm and enjoy the rich flavors and satisfying texture.
Notes
- Low carb tortillas keep this burrito keto-friendly while providing a traditional burrito texture.
- You can substitute ground turkey or chicken for the beef if preferred for a leaner option.
- Add jalapeños or hot sauce if you like extra heat and spice.
- Cauliflower rice can be substituted with shirataki rice or other low-carb rice alternatives.
- For dairy-free, omit the cheese and sour cream, or use keto-friendly substitutes.
