Low Sodium Bean and Cheese Burrito Del Taco
Savor the classic flavors of a beloved fast-food favorite with this healthier twist on the Low Sodium Bean and Cheese Burrito Del Taco. Crafted with nutrient-rich ingredients like low sodium black beans, whole wheat tortillas, and heart-healthy olive oil, this recipe offers all the comforting, creamy goodness you love—without the excess salt. A fragrant mix of cumin, chili powder, garlic, and freshly chopped cilantro adds a burst of flavor, while a hint of lime juice brightens every bite. melt-in-your-mouth, low sodium cheddar cheese completes the experience, making this burrito a satisfying choice for lunch, dinner, or meal prep. Ready in just 25 minutes, these easy-to-roll tortillas are perfect for busy families or anyone seeking wholesome, guilt-free Mexican-inspired meals.
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Recipe Information
Ingredients
- 15 oz (1 can) Low sodium canned black beans
- 0.25 cup Low sodium vegetable broth
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 2 cloves Fresh garlic, minced
- 4 8-inch Whole wheat tortillas
- 0.75 cup Low sodium shredded cheddar cheese
- 0.25 cup Fresh cilantro, chopped
- 1 tablespoon Fresh lime juice
- 1 tablespoon Olive oil
Instructions
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Add the low sodium black beans (including the liquid from the can) and low sodium vegetable broth to the saucepan.
Stir in the ground cumin and chili powder. Cook the mixture over medium heat for about 5-7 minutes, stirring occasionally, until the mixture thickens slightly.
Using a fork or potato masher, gently mash the beans until they are partially mashed to create a creamy texture while still retaining some whole beans.
Stir in freshly chopped cilantro and fresh lime juice. Mix well to combine all flavors. Remove from heat and set aside.
Warm the whole wheat tortillas for 20-30 seconds in a dry skillet over medium heat or in a microwave to make them more pliable.
Spoon about 1/4 of the bean mixture into the center of each tortilla. Top with 3 tablespoons of low sodium shredded cheddar cheese.
Fold in the sides of the tortilla over the filling, then roll the tortilla tightly from the bottom up to form a burrito.
Repeat with the remaining tortillas and filling.
Serve the burritos immediately, optionally garnished with additional cilantro or lime wedges on the side.
Nutrition Facts
Calories |
1177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1668 mg | 73% | |
| Total Carbohydrate | 128.7 g | 47% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 5.6 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 864 mg | 66% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1091 mg | 23% | |
*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.
