Burrito bowls are yummy, but there’s nothing like the real thing—or something close to it. For those who live a low-carb lifestyle, you know you can always order extra guacamole for another serving of healthy fat. Unfortunately, a burrito wrapped with a warm tortilla doesn’t exactly make the cut. But before you give up Mexican food for good, check out this healthy twist on the traditional. Making a low-carb burrito is as simple as swapping out the tortilla for a robust leafy green.
Dana Schutz, the recipe whiz behind the plant-based food blog Minimalist Baker, recently shared a recipe for collard green burritos, and they’re anything but ordinary. Collards are sturdy enough to be rolled up just like a flour tortilla. Schutz’s low-card burrito is filled with walnut “meat,” a vegan cheese spread, avocado, sprouts, and other satisfying ingredients. You won’t even miss the real thing. “These raw vegan burritos make for a perfect weekday lunch. They require just 30 minutes, 8 ingredients, and are packed with flavor,” she writes on Instagram.
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A post shared by MINIMALIST BAKER (@minimalistbaker) on Feb 18, 2019 at 10:31am PST
Swapping the tortilla for a leaf of collard greens means each burrito contains just 29 grams of carbohydrates. For comparison, Chipotle’s burrito contains upward of 130 grams. There’s room to get creative with this recipe, too. If you don’t care for collard greens, Schutz recommends stuffing butter or romaine lettuce to make taco boats. And if you’re not into walnut “meat,” fill it up with brown rice, black beans, fajita veggies, and your protein of choice. It’s also a great way to make a breadless sandwich wrap. (Just leave out the deli meat, because yikes.)
With this trick up your sleeve, making a low-carb burrito is a piece of cake.
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