Low Fat Brisket Burrito
Sink your teeth into the hearty and guilt-free goodness of a Low Fat Brisket Burrito, a recipe that masterfully combines tender, slow-cooked beef brisket with vibrant, nutrient-packed ingredients. This healthier twist on a Tex-Mex classic features perfectly seasoned brisket braised in low-sodium beef broth and paired with wholesome add-ins like brown rice, black beans, shredded lettuce, and creamy low-fat Greek yogurt. Wrapped in soft whole wheat tortillas and finished with a burst of fresh lime juice and cilantro, these burritos are bursting with flavor while keeping the fat content in check. Ideal for meal prep or a satisfying family dinner, this high-protein, low-fat recipe proves you don't have to sacrifice taste for health. Ready to elevate your burrito game? Let's roll!
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Recipe Information
Ingredients
- 1.5 pounds Beef brisket
- 1 tablespoon Olive oil
- 2 cups Low sodium beef broth
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Cumin
- 2 tablespoons Chili powder
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 6 large Whole wheat tortillas
- 1 cup Brown rice
- 15 ounces Black beans
- 1 cup Salsa
- 0.5 cup Low-fat Greek yogurt
- 0.25 cup Chopped fresh cilantro
- 2 cups Shredded lettuce
- 1 whole Lime
Instructions
Preheat your oven to 300°F (150°C).
Heat the olive oil in a large oven-proof pot over medium-high heat.
Season the brisket with garlic powder, onion powder, cumin, chili powder, black pepper, and salt.
Sear the brisket on all sides in the hot oil until browned, about 4-5 minutes per side.
Remove the brisket from the pot and set it aside.
Add the beef broth to the pot, scraping up any brown bits from the bottom with a wooden spoon.
Return the brisket to the pot, cover with a lid, and transfer to the preheated oven.
Cook the brisket in the oven for about 3-4 hours, or until it's tender and easy to shred.
While the brisket is cooking, prepare the brown rice according to package instructions and set aside.
Warm the black beans in a small saucepan over low heat and set aside.
Once cooked, remove the brisket from the oven and let it rest for 10 minutes before shredding using two forks.
Layer each of the whole wheat tortillas with equal portions of shredded brisket, cooked brown rice, black beans, salsa, and a dollop of low-fat Greek yogurt.
Top with lettuce and chopped cilantro.
Squeeze fresh lime juice over the filled burritos for additional flavor.
Roll up the tortillas, folding the sides in first, then rolling from one end to the other, and serve warm.
Nutrition Facts
Calories |
3658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.8 g | 164% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 9452 mg | 411% | |
| Total Carbohydrate | 344.6 g | 125% | |
| Dietary Fiber | 73.2 g | 261% | |
| Total Sugars | 38.5 g | ||
| Protein | 285.6 g | 571% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 886 mg | 68% | |
| Iron | 43.0 mg | 239% | |
| Potassium | 4339 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
