Low Sodium Breakfast Burritos
Start your day on a flavorful, heart-healthy note with these Low Sodium Breakfast Burritos—perfect for anyone looking to cut back on salt without sacrificing taste. Packed with vibrant ingredients like sautéed red bell peppers, onions, and baby spinach, these breakfast wraps feature protein-rich eggs and black beans for sustained energy. Wrapped in whole wheat low sodium tortillas, each burrito is topped with creamy avocado, a burst of citrusy lime, and a sprinkle of fresh cilantro for a bright, fresh finish. Ready in just 30 minutes, this easy recipe makes a delicious and nutrient-packed breakfast to fuel your mornings while supporting a low sodium diet. Perfect for meal prep or an on-the-go breakfast, these burritos are as wholesome as they are satisfying.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium red bell pepper, diced
- 0.5 medium yellow onion, diced
- 4 large egg
- 1 cup low sodium black beans, drained and rinsed
- 2 cups baby spinach
- 0.5 teaspoon black pepper
- 4 large whole wheat low sodium tortillas
- 1 medium avocado, sliced
- 0.25 cup fresh cilantro, chopped
- 1 medium lime, cut into wedges
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced red bell pepper and yellow onion to the skillet. Sauté for 3-4 minutes, or until the vegetables begin to soften.
In a bowl, beat the eggs and then pour them into the skillet with the vegetables. Stir continuously until the eggs are fully cooked, about 3-5 minutes.
Add the low sodium black beans and baby spinach to the egg mixture. Stir until the spinach wilts, about 1-2 minutes.
Season the mixture with black pepper and mix well, then remove the skillet from the heat.
Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side or until they are pliable.
Evenly distribute the egg and vegetable mixture among the four tortillas, placing it in the center of each.
Top each burrito with sliced avocado and a sprinkle of fresh cilantro.
Fold the sides of the tortilla over the filling, then roll the burrito from the bottom up, keeping it snugly wrapped.
Serve the breakfast burritos with lime wedges on the side for squeezing over the burritos just before eating.
Nutrition Facts
Calories |
1589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 841 mg | 37% | |
| Total Carbohydrate | 181.6 g | 66% | |
| Dietary Fiber | 50.2 g | 179% | |
| Total Sugars | 19.3 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 568 mg | 44% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2765 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.
