Name: Keto Beef Burrito With Pico De Gallo Recipe
Total time: 55 min
Yield: 4
Cuisine: Mexican

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

If taco tuesday is your favorite day of the week,  step up your game with these homemade keto burritos. Filled with juicy beef and cauliflower rice,  and served with a zingy pico de gallo. Devour straight away or sneak into your picnic basket.

How to make Keto Beef Burrito With Pico De Gallo Recipe

Anne Aobadia

Crawler

Mexican

<p>If taco tuesday is your favorite day of the week,  step up your game with these homemade keto burritos. Filled with juicy beef and cauliflower rice,  and served with a zingy pico de gallo. Devour straight away or sneak into your picnic basket.</p>

Non Vegetarian

Keto

1 tomatotomatoes

0.5 red onion, finely choppedred onions, finely chopped

2 tbsp fresh jalapeño, finely choppedfresh jalapeños, finely chopped

120 ml fresh cilantro, finely chopped

2 tbsp lime juice

2 tbsp olive oil

salt and pepper

6 eggeggs

4 tbsp olive oil

450 g sirloin steak, cut thin

2 tbsp Tex Mex seasoning

2 tbsp tomato paste

4 tbsp water

240 ml cauliflower rice

240 ml shredded cheddar cheese

Cut the tomato in half.  use a spoon to scoop out and discard the pulp and seeds,  then finely chop. 

step 1

Combine chopped tomatoes,  onion,  jalapeos,  and cilantro in a bowl.  add lime juice,  olive oil,  and season with salt and pepper.  combine and set aside. 

step 2

Mix eggs and oil with a whisk,  until smooth.  season with salt and pepper. 

step 3

Heat a medium-sized non-stick frying pan over medium heat. 

step 4

Pour about 6 tablespoons of batter per wrap,  and fry on both sides,  without browning them.  flip carefully.  when done,  transfer wraps to a cooling rack.  you can place the egg wraps in the oven on the lowest setting (150f/65c) or you can later reheat in the microwave by placing wrap on a paper towel,  and microwave for about 15-30 seconds. 

step 5

Heat oil in a skillet over medium-high heat.  add beef and cook until browned,  yet tender,  and then reduce heat to medium-low. 

step 6

In a small bowl,  whisk together tex-mex seasoning,  tomato paste,  water,  salt,  and pepper.  add the sauce to the skillet,  and stir,  coating the beef for a few minutes. 

step 7

Steam or boil the cauliflower rice in salted water for a few minutes until tender. 

step 8

In the middle of each wrap,  layer with cheddar cheese,  cauliflower rice,  beef,  and about a 1-2 tablespoons of pico de gallo. 

step 9

Garnish with cilantro and serve with additional pico de gallo. 

step 10

step 11

step 12

step 13

step 14

step 15

step 16

step 17

step 18

step 19

step 20

step 21

step 22

step 23

step 24

step 25

step 26

step 27

step 28

step 29

step 30

step 31

step 32

step 33

step 34

step 35

step 36

step 37

step 38

step 39

step 40

step 41

step 42

step 43

step 44

step 45

step 46

step 47

step 48

step 49

step 50

step 51

step 52

step 53

step 54

step 55

step 56

step 57

step 58

step 59

step 60

step 61

step 62

step 63

step 64

step 65

step 66

step 67

step 68

step 69

step 70

step 71

step 72

step 73

step 74

step 75

step 76

step 77

step 78

step 79

step 80

step 81

step 82

step 83

step 84

step 85

step 86

step 87

step 88

step 89

step 90

step 91

step 92

step 93

step 94

step 95

step 96

step 97

step 98

step 99

step 100

Diet Doctor