Low Sodium Carne Asada Burrito
Satisfy your Tex-Mex cravings with this Low Sodium Carne Asada Burrito, a flavorful yet heart-healthy twist on a classic favorite. Featuring tender, citrus-marinated flank steak grilled to perfection, this burrito is packed with vibrant ingredients like creamy avocado, juicy tomatoes, crisp lettuce, and low sodium black beans, all wrapped snugly in wholesome whole wheat tortillas. The marinade, made with a zesty blend of lime and orange juices, garlic, and spices, ensures bold flavors without the need for excessive salt. Perfect for a quick weeknight dinner or meal prep, this easy-to-make recipe is ready in under 40 minutes and delivers a guilt-free burst of savory goodness in every bite.
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Recipe Information
Ingredients
- 1 pound Flank steak
- 0.25 cup Lime juice
- 0.25 cup Orange juice
- 3 units Garlic cloves, minced
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 units Whole wheat tortillas
- 1 unit Avocado, sliced
- 2 units Tomatoes, diced
- 0.5 unit Red onion, thinly sliced
- 0.25 cup Cilantro, chopped
- 1 cup Lettuce leaves, shredded
- 1 cup Low sodium black beans, cooked
Instructions
In a mixing bowl, combine lime juice, orange juice, minced garlic, cumin powder, chili powder, black pepper, and olive oil to create the marinade.
Place the flank steak in a shallow dish and pour the marinade over it. Ensure the steak is covered well with the marinade. Cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for best results.
Preheat a grill or grill pan over medium-high heat.
Remove the steak from the marinade and pat it dry with paper towels to remove excess moisture.
Grill the steak for about 5 minutes on each side, or until it reaches your desired level of doneness. Let the cooked steak rest for about 5 minutes.
While the steak is resting, warm the whole wheat tortillas slightly, either on the grill or in a microwave.
Slice the rested steak thinly against the grain.
To assemble each burrito, place a warm tortilla on a flat surface and add a layer of sliced steak, avocado, diced tomatoes, sliced red onion, chopped cilantro, shredded lettuce, and a spoonful of low sodium black beans.
Roll up the burrito by folding in the sides and then rolling from the bottom, ensuring the filling is tightly enclosed.
Slice each burrito in half if desired and serve immediately.
Nutrition Facts
Calories |
2486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.5 g | 165% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 3087 mg | 134% | |
| Total Carbohydrate | 173.6 g | 63% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 15.9 g | ||
| Protein | 170.0 g | 340% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 422 mg | 32% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 3881 mg | 83% | |
*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.
