Low Sodium Bean and Cheese Burrito
Indulge in the bold, satisfying flavors of our Low Sodium Bean and Cheese Burrito, a healthier twist on a classic favorite. Packed with protein-rich low sodium black beans, vibrant red bell peppers, and savory spices like cumin and chili powder, this recipe is a nutritional powerhouse. The creamy shredded low sodium cheddar cheese and buttery avocado slices add a touch of indulgence, while whole wheat tortillas keep it heart-healthy. Ready in just 30 minutes, this simple yet delicious dish is perfect for a quick lunch, dinner, or meal prep. Garnish with fresh cilantro and a squeeze of lime for an extra burst of flavor. Whether you’re cutting back on sodium or looking for a wholesome, plant-forward option, these burritos are the ultimate guilt-free comfort food!
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Recipe Information
Ingredients
- 4 pieces Whole wheat tortillas
- 1 can (15 oz) Low sodium black beans, rinsed and drained
- 1 cup Shredded low sodium cheddar cheese
- 1 medium Red bell pepper, chopped
- 0.5 medium Onion, finely diced
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
- 1 tablespoon Olive oil
- 0.25 cup Fresh cilantro, chopped
- 1 medium Avocado, sliced
- 1 medium Lime, cut into wedges
Instructions
In a medium-sized skillet, heat 1 tablespoon of olive oil over medium heat.
Add the diced onion and chopped red bell pepper to the skillet. Sauté for 5-7 minutes, or until the onions are translucent and the peppers are tender.
Stir in the minced garlic, ground cumin, and chili powder, cooking for an additional 1-2 minutes until fragrant.
Add the rinsed and drained low sodium black beans to the skillet, stirring to combine the ingredients. Cook for another 3-4 minutes until the beans are heated through.
Remove the bean mixture from the heat and gently mash some of the beans with a fork or potato masher for a creamier texture, if desired.
Warm the whole wheat tortillas according to package instructions, either in the microwave or on a dry skillet for a few seconds on each side.
To assemble the burritos, lay each tortilla flat on a clean surface. Evenly divide the bean mixture among the tortillas, placing it down the center of each one.
Sprinkle each with shredded low sodium cheddar cheese and fresh cilantro.
Top with slices of avocado and a squeeze of fresh lime juice for added flavor.
Fold in the sides of each tortilla, then roll from the bottom up to form a burrito.
Serve immediately or wrap tightly in foil or parchment paper to keep warm. Pair with additional lime wedges for squeezing over the top, if desired.
Nutrition Facts
Calories |
1862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1760 mg | 76% | |
| Total Carbohydrate | 207.1 g | 75% | |
| Dietary Fiber | 55.3 g | 198% | |
| Total Sugars | 15.9 g | ||
| Protein | 76.5 g | 153% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1235 mg | 95% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2918 mg | 62% | |
*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.
