Low Sodium Black Bean Burrito
Looking for a nutritious and flavorful meal that fits your low-sodium lifestyle? This Low Sodium Black Bean Burrito is a hearty, vibrant dish that won’t skimp on taste. Packed with protein-rich black beans, sautéed red bell peppers and onions, and the bold, smoky flavors of cumin, coriander, and chili powder, this burrito delivers a satisfying, well-rounded bite in every wrap. Fresh toppings like creamy avocado, juicy tomatoes, zesty lime juice, and fragrant cilantro elevate the flavor while keeping sodium at a minimum. Wrapped in wholesome whole wheat tortillas, this easy-to-make recipe is ready in just 25 minutes, making it perfect for a busy weekday dinner or a nutritious meal prep option. Serve warm and enjoy a delicious burrito that’s both heart-healthy and irresistibly delicious! Keywords: low sodium burrito, black bean recipe, healthy Mexican-inspired meals, quick vegetarian dinner.
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Recipe Information
Ingredients
- 4 pieces whole wheat tortillas
- 1 can (15 oz), drained and rinsed black beans
- 1 medium, diced red bell pepper
- 1 medium, diced onion
- 2 cloves, minced garlic
- 1 teaspoon cumin
- 0.5 teaspoon ground coriander
- 1 teaspoon chili powder
- 2 tablespoons lime juice
- 0.25 cup, chopped cilantro
- 1 medium, sliced avocado
- 1 medium, diced tomato
- 1 tablespoon olive oil
- 0.25 teaspoon black pepper
Instructions
Heat the olive oil in a medium-sized skillet over medium heat.
Add the diced onion and red bell pepper to the pan and sauté for about 5 minutes, or until they become tender.
Stir in the minced garlic, cumin, coriander, and chili powder, and cook for another 1-2 minutes until the spices are fragrant.
Add the drained and rinsed black beans to the skillet and stir well to combine.
Pour in the lime juice and sprinkle with black pepper. Stir to coat the beans and vegetables evenly.
Remove from heat and stir in the chopped cilantro. Adjust seasoning if necessary, considering the low sodium requirement.
Warm the whole wheat tortillas in a dry pan or microwave according to the package instructions.
To assemble each burrito, place a quarter of the bean mixture into the center of a tortilla.
Add slices of avocado and diced tomato on top of the beans.
Fold in the sides of the tortilla, then roll it up from the bottom to enclose the filling. Repeat with the remaining tortillas.
Serve the burritos warm and enjoy!
Nutrition Facts
Calories |
1485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3835 mg | 167% | |
| Total Carbohydrate | 215.3 g | 78% | |
| Dietary Fiber | 53.0 g | 189% | |
| Total Sugars | 30.8 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 480 mg | 37% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2090 mg | 44% | |
*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.
