Low Sodium Brisket Burrito
Indulge in the smoky, savory goodness of a *Low Sodium Brisket Burrito*—a healthier twist on a classic comfort food! This recipe features tender, slow-cooked beef brisket infused with the bold flavors of smoked paprika, cumin, and apple cider vinegar, all brought together with low sodium beef broth to keep it heart-friendly without sacrificing taste. Fresh vegetables like green bell peppers, tomatoes, and creamy avocado slices add a burst of color and nutrition, while whole wheat tortillas provide a wholesome base. Perfectly balanced and satisfying, this dish is easy to prep and ideal for meal prepping or a family dinner. Serve with a squeeze of zesty lime and a sprinkle of cilantro for a bright, fresh finish. Whether you're watching your sodium intake or just craving big, bold flavors, this slow-cooked burrito is sure to impress!
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Recipe Information
Ingredients
- 2 pounds beef brisket
- 1 large onion
- 4 cloves garlic
- 2 cups low sodium beef broth
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon black pepper
- 1 medium green bell pepper
- 2 medium tomato
- 0.25 cup cilantro
- 6 large whole wheat flour tortillas
- 2 medium avocado
- 1 medium lime
Instructions
Preheat the oven to 325°F (160°C).
Pat the brisket dry with paper towels. Season with black pepper, cumin, and smoked paprika on both sides.
In a large oven-safe pot or Dutch oven, heat 1 tablespoon of vegetable oil over medium-high heat. Add the brisket and sear for 4-5 minutes on each side until browned.
Remove the brisket and set aside. Add sliced onion and minced garlic to the pot. Sauté for 2-3 minutes until the onion becomes translucent.
Pour the low sodium beef broth and apple cider vinegar into the pot. Scrape any brown bits from the bottom of the pot to add flavor.
Return the brisket to the pot. Cover with a lid or aluminum foil and transfer to the preheated oven. Bake for 3 hours or until the brisket is tender and easily pulls apart with a fork.
While the brisket is cooking, dice the green bell pepper, tomatoes, and chop the cilantro. Set aside.
Once the brisket is done, remove it from the oven and let it rest for 10 minutes. Then shred the meat into small pieces using two forks.
In a mixing bowl, combine the shredded brisket, sautéed onions, diced bell pepper, diced tomatoes, and chopped cilantro. Toss to evenly distribute.
Slice the avocados and squeeze lime juice over them to prevent browning.
Warm the whole wheat tortillas in a skillet over low heat for about 20 seconds on each side.
To assemble the burritos, place a generous amount of the brisket mixture onto each tortilla. Top with avocado slices, fold in the sides of the tortilla, and roll up tightly.
Serve immediately, garnished with extra cilantro and lime wedges if desired.
Nutrition Facts
Calories |
3611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.1 g | 223% | |
| Saturated Fat | 51.6 g | 258% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 7294 mg | 317% | |
| Total Carbohydrate | 212.3 g | 77% | |
| Dietary Fiber | 49.7 g | 178% | |
| Total Sugars | 43.5 g | ||
| Protein | 309.6 g | 619% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 558 mg | 43% | |
| Iron | 40.9 mg | 227% | |
| Potassium | 6363 mg | 135% | |
*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.
