Low Sodium Beef and Bean Chimichanga
Satisfy your craving for bold Mexican flavors with this irresistible Low Sodium Beef and Bean Chimichanga recipe! Perfectly seasoned lean ground beef and protein-packed low-sodium black beans are combined with aromatic spices like cumin, chili powder, and oregano, then brightened with fresh cilantro and tangy low-sodium salsa. The filling is wrapped in soft flour tortillas, brushed with olive oil, and baked to a golden, crispy perfection—no deep frying needed! Topped with crisp shredded lettuce, juicy diced tomato, and a sprinkle of low-sodium cheese, these chimichangas are both heart-smart and full of flavor. Ready in just 40 minutes, it's the ultimate healthier twist on a Tex-Mex classic, ideal for any weeknight meal or taco night. Pair with a dollop of creamy Greek yogurt for an extra layer of indulgence! Keywords: low sodium chimichanga, healthy Tex-Mex recipe, baked beef and bean burrito.
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Recipe Information
Ingredients
- 1 pound lean ground beef
- 1 15-ounce can low sodium black beans
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 0.5 cup fresh cilantro, chopped
- 0.5 cup low sodium salsa
- 6 flour tortillas, large
- 2 tablespoons olive oil
- 1 cup shredded lettuce
- 1 tomato, diced
- 0.5 cup low sodium cheese, shredded
- 0.5 cup plain Greek yogurt (optional for serving)
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Add the minced garlic to the skillet and cook for another minute, until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. This should take about 6-8 minutes.
Drain and rinse the black beans to reduce sodium content further, and add them to the beef mixture in the skillet.
Add ground cumin, chili powder, and dried oregano to the mixture, stirring well. Cook for an additional 2 minutes to combine the flavors.
Stir in the chopped cilantro and the low sodium salsa, and remove from heat.
Lay out the flour tortillas on a clean work surface. Evenly distribute the beef and bean mixture onto each tortilla, placing it in the middle.
Fold the sides of each tortilla over the filling, then roll from the bottom up to enclose the mixture completely, forming a burrito shape.
Place the chimichangas seam-side down on a baking sheet. Brush the tops lightly with the remaining tablespoon of olive oil.
Bake in the preheated oven for 15 minutes or until the tortillas are golden brown and crispy.
Remove from the oven and let cool slightly before serving.
Top each chimichanga with shredded lettuce, diced tomato, and a sprinkle of low sodium cheese.
Serve with a side of plain Greek yogurt, if desired.
Nutrition Facts
Calories |
2621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.1 g | 130% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 2492 mg | 108% | |
| Total Carbohydrate | 258.6 g | 94% | |
| Dietary Fiber | 43.1 g | 154% | |
| Total Sugars | 24.9 g | ||
| Protein | 177.7 g | 355% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1088 mg | 84% | |
| Iron | 33.8 mg | 188% | |
| Potassium | 2773 mg | 59% | |
*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.
