Low Sodium Beef Bean Rice Burrito
Elevate your weeknight dinner game with these flavorful Low Sodium Beef Bean Rice Burritos—a hearty and healthy twist on the classic burrito! Packed with lean ground beef, fiber-rich black beans, and nutty brown rice, this recipe is seasoned to perfection with salt-free taco seasoning and cooked in low sodium vegetable broth for a guilt-free flavor boost. Wrapped in wholesome whole wheat tortillas and garnished with vibrant toppings like creamy avocado, juicy cherry tomatoes, and fresh cilantro, these burritos are both satisfying and nutritionally balanced. Perfect for those watching their sodium intake, this recipe is quick to prepare in just 40 minutes and yields six delicious servings. Serve with a fresh lime wedge for a zesty finish that ties all the flavors together! Keywords: low sodium burrito, healthy beef burrito, bean and rice burrito, family-friendly recipe.
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Recipe Information
Ingredients
- 1 pound lean ground beef
- 1 can low sodium black beans, rinsed and drained
- 2 cups cooked brown rice
- 2 tablespoons salt-free taco seasoning
- 1 cup low sodium vegetable broth
- 6 large whole wheat tortillas
- 0.25 cup chopped fresh cilantro
- 1 medium avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 lime, cut into wedges
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
Instructions
Heat a large pan over medium heat and add olive oil.
Add chopped onion and minced garlic, and sauté until the onion becomes translucent, about 3-5 minutes.
Add the ground beef to the pan and cook, breaking it up with a spatula, until browned and cooked through, about 7-10 minutes.
Stir in the salt-free taco seasoning, low sodium vegetable broth, and rinsed black beans. Cook until most of the liquid has evaporated, about 5 minutes.
Add cooked brown rice to the mixture, and combine thoroughly. Cook for another 2 minutes to heat through.
Warm the whole wheat tortillas either in the microwave or a dry skillet for a few seconds until pliable.
Lay each tortilla flat and portion the beef and bean mixture evenly among them.
Top each portion with fresh cilantro, sliced avocado, and halved cherry tomatoes.
Fold the sides of the tortilla over the filling, then roll from the bottom up to form a burrito.
Serve each burrito with a wedge of lime for squeezing over just before eating.
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 620 mg | 27% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 4.7 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 718 mg | 15% | |
*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.
