Low Sodium Barbacoa Burrito
Savor the bold flavors of a Low Sodium Barbacoa Burrito, a healthier take on the classic favorite that doesn't skimp on taste. This recipe features tender, slow-cooked beef chuck roast seasoned with smoky chipotle peppers, cumin, and oregano, complemented by zesty lime juice and low-sodium beef broth for a rich and aromatic filling. Wrapped in wholesome whole wheat tortillas, the burritos burst with hearty brown rice, black beans, fresh avocado slices, and vibrant cilantro, all topped with a dollop of creamy low-sodium sour cream and juicy diced tomatoes. Perfect for meal prepping or family dinners, these burritos are customizable and pair wonderfully with lime wedges for an extra zing. Enjoy a delicious, guilt-free Mexican-inspired meal that's packed with flavor while keeping sodium in check!
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 2 tablespoons Olive oil
- 1 cup Chopped white onion
- 4 Garlic cloves, minced
- 2 tablespoons Chipotle peppers in adobo sauce, minced
- 2 Bay leaves
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 2 tablespoons Lime juice
- 1 cup Beef broth, low sodium
- 1 cup Black beans, rinsed and drained
- 2 cups Brown rice, cooked
- 6 Whole wheat tortillas, large
- 1 cup Fresh cilantro, chopped
- 1 Avocado, sliced
- 1 cup Sour cream, low sodium
- 2 Roma tomatoes, diced
Instructions
Trim any excess fat from the beef chuck roast and cut it into large chunks.
In a large pot or slow cooker, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté until the onion is translucent.
Add the beef chunks to the pot and sear on all sides until browned.
Stir in the minced chipotle peppers, bay leaves, ground cumin, and dried oregano.
Pour in the lime juice and low sodium beef broth, ensuring the beef is mostly covered.
Cover and simmer on low heat for 4 hours, or until the beef is tender and easily shredded with a fork. Alternatively, cook on high in a slow cooker for about 4 hours.
Remove the bay leaves and shred the beef using two forks. Mix the meat well with the remaining broth and juices.
Warm the whole wheat tortillas in a large skillet or in the microwave until pliable.
To assemble the burritos, place about 1/3 cup of cooked brown rice and a similar amount of shredded barbacoa onto each tortilla.
Top with black beans, a few avocado slices, a sprinkle of fresh cilantro, and diced tomatoes.
Add a dollop of low sodium sour cream.
Fold in the sides of the tortilla over the filling, then roll from the bottom up to enclose the filling tightly.
Serve the burritos warm, possibly with a side of fresh lime wedges for additional flavor.
Nutrition Facts
Calories |
5387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 308.9 g | 396% | |
| Saturated Fat | 111.7 g | 558% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 4339 mg | 189% | |
| Total Carbohydrate | 426.1 g | 155% | |
| Dietary Fiber | 64.4 g | 230% | |
| Total Sugars | 32.1 g | ||
| Protein | 249.6 g | 499% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1078 mg | 83% | |
| Iron | 53.3 mg | 296% | |
| Potassium | 6990 mg | 149% | |
*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.
