Low Carb Vegetarian Burrito

This low carb vegetarian burrito, is so simple, so easy, its less than 30mins of work. This amazingly yummy quickie recipe can be whipped up on the weekdays, especially if you are craving some yummy Mexican food. Typically, burritos come with rice, but I find that without the rice its just as yummy, with its flavorful kick, and without the carbs, especially for dinner, as I am trying light meals before bed. 

As a rule of thumb, I find that besides some basic integral ingredients, you can always switch up the burrito recipe by adding slightly different veggies, tofu, and sometimes even play around with the spices. Whats I really think is important for the burrito to be a burrito, its the beans beans beans, cheese AND the spices, no one ever likes a mild bland burrito. 

Serves: 5 - 6 

Total time: 20mins 


  • 1 Large red onions - cut into cubes
  • 1/2 Red onion - thinly sliced
  • 5 - 6 Garlic tortilla wraps - or your choice of wrap flavour
  • 1 Tomato - chopped
  • 1 Can of veg kidney beans in tomato sauce (425g) 
  • 1.5 carrots - sliced to thin strips
  • 1 Capsicum - thinly sliced 
  • 4 cloves garlic - minced
  • 1 TSP salt - can add more to taste
  • 1 TSP chili powder
  • 1 TSP coriander powder 
  • 1 TSP Olive oil
  • Parmesan cheese - or any cheese of preference 


  1. In a hot pan, add 1 TSP Olive oil and the cubed onions. Cook till onions start to become translucent and then add in the tomatoes, kidney beans and garlic
  2.  Cook the beans and the onions for about 3 - 4 mins
  3. Add in the coriander and chili powder, salt and the thinly sliced onions
  4. Mix well and cook for another 1 min, then add in the capsicum and carrots. Cook for another 2 - 3 mins, make sure the veggies are still somewhat crunchy
  5. Turn heat off, let is cool a bit before placing on a warm tortilla
  6. Top it off with cheese. Then wrap and enjoy ;) 

Let us know what you think of this recipe, especially if you tried it :)