Quick and Easy Keto Burrito Bowls (Nut Free and Gluten Free)

black beans

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Zucchini adds bulk with fewer carbs.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess.

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

Preheat your oven to 425°.

Lightly grease four tortilla bowl molds and place them on a baking sheet.

Brush both sides of four 10-inch keto tortillas with olive oil.

Gently press the oiled tortillas into your tortilla bowl molds.

Place the tortilla bowls in your preheated oven and bake for 10 to 15 minutes until lightly brown and crisp.

Remove the tortilla bowls from the oven and allow them to cool in the molds for about 5 minutes.

Remove the tortilla bowls from the molds and place them on a wire rack to cool completely.

In a large skillet over medium heat, season and cook 1 lb of lean ground beef until cooked through, seasoning with salt, pepper, garlic powder, onion powder, and chili powder.

Drain off any excess fat from the cooked beef if necessary.

Drain and rinse a 14 oz can of black soybeans and stir them into the beef until fully combined.

Stir in 1 cup of cooked baby corn until fully combined.

Add 2 cups of cooked keto rice substitute and stir until combined.

Sprinkle in 1 tsp each of garlic powder, onion powder, ground cumin, dry oregano, chili powder, and paprika, stirring until evenly distributed.

Add a 14.5 oz can of diced tomatoes (not drained) and stir until fully combined.

Cook the filling on medium heat for about 5 minutes until everything is heated through.

Divide the filling evenly between the cooled tortilla bowls.

Top the meat filling with shredded cheese, baby spinach, sour cream, and chopped avocados.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens