Instructions
Cook the Veggies: Heat oil in a non‑stick skillet over medium heat. Add the zucchini or cauliflower, season with salt, pepper and smoked paprika. Sauté for 8–10 minutes until lightly browned and tender. Transfer to a plate.
Brown the Protein: In the same skillet, sauté the onion until softened (about 3 minutes). Add the ground meat and cook until browned, breaking it up as it cooks. Drain off any excess fat if necessary.
Season: Stir in the minced garlic and taco seasoning, then pour in the water or broth. Simmer for 3–4 minutes to blend the flavors and thicken slightly.
Make the Sauce: In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually pour in the milk, whisking constantly until smooth and slightly thickened. Stir in the shredded cheddar and Greek yogurt until creamy. Season with a pinch of salt. Keep warm on low heat.
Assemble: Place a low‑carb tortilla or lettuce leaf on a plate. Spoon roughly ½ cup of the meat mixture onto the center, top with a spoonful of sautéed vegetables and a sprinkle of shredded cheese. Roll tightly into a mini burrito.
Toast: Warm a clean non‑stick pan over medium heat. Lightly coat with a touch of butter or spray. Toast each burrito seam‑side down for 2–3 minutes per side until golden and crisp.
Serve: Slice each burrito in half if desired. Drizzle with a small amount of the light nacho cheese sauce. Garnish with diced tomato and parsley or cilantro.
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