Low Sodium Beef Flautas
Savor the bold flavors of these Low Sodium Beef Flautas, a healthier twist on a classic Mexican favorite! Perfectly seasoned lean ground beef is simmered in low-sodium beef broth with a zesty blend of spices like cumin, paprika, and chili powder. Wrapped in warm corn tortillas and baked to crispy perfection, these flautas are a guilt-free delight with far less sodium. Fresh lime juice, chopped cilantro, and a touch of grated low-sodium cheese add a burst of freshness to every bite. Ready in under an hour, this easy recipe is ideal for weeknight dinners or entertaining, and it’s finished with a vibrant topping of diced tomatoes for an extra punch of flavor. Enjoy this satisfying, low-sodium take on beef flautas that doesn’t sacrifice taste or crunch!
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Recipe Information
Ingredients
- 1 pound Lean ground beef
- 0.5 cup Low-sodium beef broth
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Chili powder
- 1 tablespoon Fresh lime juice
- 12 Corn tortillas
- 3 tablespoons Olive oil
- 0.25 cup Fresh cilantro, chopped
- 0.5 cup Grated low-sodium cheese
- 1 cup Diced tomatoes
Instructions
Preheat your oven to 400°F (200°C).
Heat a non-stick skillet over medium heat and add the lean ground beef. Cook for about 7-8 minutes, breaking it apart with a spatula until it is browned and cooked through.
Drain any excess fat from the pan and return to medium heat.
Add the low-sodium beef broth, onion powder, garlic powder, ground cumin, paprika, and chili powder to the beef. Stir to combine and simmer for 5 minutes until the liquid reduces. Turn off the heat and stir in the fresh lime juice.
Warm the corn tortillas in a microwave for about 30 seconds to make them pliable.
Place a heaping tablespoon of the beef mixture along one edge of each tortilla, sprinkle with a bit of cilantro and a small amount of grated cheese, and roll the tortilla tightly into a flauta.
Place the rolled flautas seam side down on a greased baking sheet. Brush each flauta lightly with olive oil.
Bake for 15-20 minutes or until the tortillas are golden brown and crispy.
Remove from oven, let cool slightly, and serve with diced tomatoes on top. Optionally, you can add more fresh cilantro and a sprinkle of the remaining cheese for garnish.
Nutrition Facts
Calories |
2640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.6 g | 135% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 937 mg | 41% | |
| Total Carbohydrate | 282.8 g | 103% | |
| Dietary Fiber | 47.6 g | 170% | |
| Total Sugars | 12.5 g | ||
| Protein | 147.6 g | 295% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 866 mg | 67% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 1731 mg | 37% | |
*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.
