Quick Keto Burrito Bowls
This recipe is designed to teach everyone how to make quick keto burrito bowls
Servings 4 bowls
Ingredients
Tortilla bowls (optional)
- 4 10-inch soft keto tortillas
- olive oil for brushing
Filling
- 1 lb lean ground beef
- 14.5 oz can black soybeans, drained and rinsed
- 3 oz (1 cup) cooked baby corn, chopped
- 1 1/2 cups cooked keto rice substitute
- 1tsp each garlic powder, onion powder, ground cumin, dry oregano, chili powder, paprika
- 14.5 oz can diced tomatoes, undrained
Instructions
Tortilla bowls (optional)
- Preheat oven to 425 degrees. Lightly grease 4 tortilla bowl molds. (see video for suggestions if no molds) Brush the tortillas on all sides with some olive oil. Gently press the oiled tortillas into the prepared molds. Place the molds on a baking sheet.
- Bake for 10 to 15 minutes or until slightly browned and crisp. Remove the crisp tortilla bowls from the oven and allow them to cool in the molds for 5 minutes. Once cooled, remove the bowls from the molds and place on a wire rack. Allow the bowls to cool completely before using.
Filling
- Crumble season and cook the ground beef in a large skillet over medium heat until no longer pink. Stir in the remaining filling ingredients until fully combined. Cook the filling over medium heat for 5 minutes or until heated through. Once cooked, remove from the heat
Assemble
- Divide the desired amount of filling between the cooled tortilla bowls. Top with lettuce, shredded cheese, salsa, sour cream or toppings of choice. Serve warm