Craving the bold flavors of Mexican cuisine but sticking to your keto lifestyle? Look no further! Our Keto Wet Burritos are here to satisfy your taste buds without derailing your low-carb journey. This mouthwatering dish combines seasoned meat, gooey cheese, and a zesty sauce, all wrapped in a keto-friendly “tortilla” that will make you forget you’re on a diet. Perfect for a hearty dinner, these wet burritos are sure to become a family favorite.
The Magic of Keto-Friendly Mexican Food
Mexican cuisine is known for its rich flavors and satisfying textures, but it’s often high in carbs due to ingredients like rice, beans, and tortillas. Our keto wet burritos recipe reimagines this classic dish, keeping all the delicious elements while significantly reducing the carb content. By using clever substitutions and focusing on high-fat, moderate-protein ingredients, we’ve created a meal that fits perfectly into a ketogenic diet without sacrificing taste or satisfaction.
Ingredients: Building Blocks of Flavor
For the Keto “Tortillas” (makes 4):
- 2 cups shredded mozzarella cheese
- 2 oz cream cheese
- 3/4 cup almond flour
- 1 large egg
- 1/4 tsp salt
For the Meat Filling:
- 1 lb ground beef (80/20 fat content)
- 1/2 medium onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1/4 cup beef broth
For the Enchilada Sauce:
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp dried oregano
- 1 cup chicken broth
- Salt to taste
For Assembly and Toppings:
- 1 cup shredded cheddar cheese
- 1/4 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1 medium avocado, sliced
- 2 tbsp chopped jalapeños (optional)
Tools: Equipping Your Keto Kitchen
- Large mixing bowl
- Microwave-safe bowl
- Parchment paper
- Baking sheet
- Large skillet or frying pan
- Wooden spoon or spatula
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Small saucepan
- Whisk
- Cheese grater (if using block cheese)
- 9×13 inch baking dish
- Aluminum foil
Preparation: Crafting Your Keto Wet Burritos
Step 1: Making the Keto “Tortillas”
- Preheat your oven to 375°F (190°C).
- In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave in 30-second intervals, stirring between each, until the cheese is fully melted and can be easily mixed.
- Add the almond flour, egg, and salt to the cheese mixture. Mix thoroughly until a dough forms. If the dough is too sticky, let it cool for a minute or two.
- Divide the dough into 4 equal portions. Place each portion between two pieces of parchment paper and roll out into a thin, round shape, about 1/8 inch thick.
- Remove the top parchment paper and transfer the bottom parchment with the rolled-out “tortilla” onto a baking sheet.
- Bake for 5-7 minutes, until the edges start to brown. Remove from the oven and let cool slightly. The “tortillas” will firm up as they cool.
Step 2: Preparing the Meat Filling
- Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
- Add minced garlic and cook for another 30 seconds, until fragrant.
- Increase heat to medium-high and add the ground beef. Break it up with a wooden spoon and cook until browned, about 5-7 minutes.
- Add tomato paste, chili powder, cumin, oregano, smoked paprika, salt, and pepper. Stir to combine and cook for another 2 minutes to toast the spices.
- Pour in the beef broth and simmer for 5 minutes, or until most of the liquid has evaporated and the meat is well-coated with the spices. Remove from heat and set aside.
Step 3: Making the Enchilada Sauce
- In a small saucepan, heat olive oil over medium heat. Add tomato paste and spices (chili powder, cumin, garlic powder, onion powder, and oregano). Cook for 1-2 minutes, stirring constantly, to bloom the spices.
- Slowly whisk in the chicken broth, ensuring no lumps form. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly. Season with salt to taste.
Step 4: Assembling and Baking the Wet Burritos
- Preheat your oven to 350°F (175°C).
- Lay out a keto “tortilla” on a flat surface. Spoon about 1/4 of the meat filling onto the center of the tortilla.
- Sprinkle a generous amount of shredded cheddar cheese over the meat.
- Carefully fold in the sides of the “tortilla” and roll it up to form a burrito. The cheese will help seal the edges as it melts.
- Place the burrito seam-side down in a 9×13 inch baking dish. Repeat with the remaining “tortillas” and filling.
- Pour the enchilada sauce evenly over the burritos, making sure to cover them completely.
- Sprinkle any remaining cheddar cheese over the top.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and slightly browned.
Step 5: Serving and Garnishing
- Remove the baking dish from the oven and let it cool for a few minutes.
- Carefully transfer each wet burrito to a plate.
- Top with a dollop of sour cream, sliced avocado, chopped cilantro, and jalapeños (if using).
- Serve immediately and enjoy your keto-friendly Mexican feast!
Nutritional Information: Keeping Track of Your Macros
Per serving (1 wet burrito):
- Calories: 720
- Total Fat: 58g
- Saturated Fat: 24g
- Cholesterol: 180mg
- Sodium: 1100mg
- Total Carbohydrates: 11g
- Dietary Fiber: 4g
- Net Carbs: 7g
- Protein: 45g
Please note that these values are approximate and may vary slightly depending on specific brands and ingredients used.
Notes and Tips: Mastering Your Keto Wet Burritos
- Cheese selection: While mozzarella works best for the “tortillas” due to its stretchy texture, feel free to experiment with other low-carb cheeses like cheddar or Monterey Jack for additional flavor.
- Meat alternatives: Ground beef is traditional, but you can easily substitute ground turkey, chicken, or even a plant-based alternative like crumbled tofu for a different twist.
- Spice level: Adjust the amount of chili powder and add cayenne pepper or hot sauce to tailor the heat to your preference.
- Make-ahead option: You can prepare the meat filling and enchilada sauce up to 2 days in advance. Store them separately in airtight containers in the refrigerator until ready to use.
- Freezer-friendly: These keto wet burritos freeze well. Prepare them up to the point of baking, then wrap individually in plastic wrap and aluminum foil. Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and bake as directed, adding an extra 10-15 minutes to the cooking time.
- Tortilla texture: The keto “tortillas” will be more delicate than traditional flour tortillas. Handle them gently when rolling to prevent tearing.
- Customization: Feel free to add other low-carb vegetables to the filling, such as diced bell peppers, zucchini, or spinach, to boost the nutrient content.
- Serving suggestions: These wet burritos are quite filling on their own, but you can serve them with a side of cauliflower rice or a simple green salad for a complete meal.
- Leftover management: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
- Dairy-free option: For a dairy-free version, you can use coconut wraps or large lettuce leaves instead of the cheese-based “tortillas.” Replace the cheese toppings with additional avocado or a dairy-free cheese alternative.
This keto wet burrito recipe is perfect for dinner, offering a satisfying and flavorful meal that will keep you feeling full and satisfied. It’s an excellent option for those following a ketogenic diet who miss traditional Mexican cuisine. The combination of seasoned meat, cheese, and zesty sauce provides a comforting and indulgent experience without the carb overload.
By using clever substitutions like the cheese-based “tortillas” and focusing on high-fat, low-carb ingredients, this recipe manages to capture the essence of classic wet burritos while keeping the net carb count to just 7g per serving. This makes it easy to fit into your daily macros without sacrificing taste or satisfaction.
Whether you’re cooking for yourself or entertaining friends and family, these keto wet burritos are sure to impress. They offer a delicious way to stick to your low-carb lifestyle while still enjoying the bold flavors and textures of Mexican-inspired cuisine. So go ahead, dive into this keto-friendly fiesta on your plate, and savor every bite of your guilt-free indulgence!