Low Sodium Cheesy Bean and Rice Burrito
Savor the wholesome goodness of these Low Sodium Cheesy Bean and Rice Burritos, a heart-healthy twist on a comfort food classic! Packed with fiber-rich brown rice and no-salt-added black beans, these burritos boast bold flavors from a zesty mix of lime juice, chili powder, cumin, and garlic. Melted low-sodium cheddar cheese adds a satisfying creaminess, while fresh avocado and a sprinkle of cilantro provide vibrant, fresh toppings. Wrapped in hearty whole wheat tortillas and lightly toasted for a golden finish, this recipe delivers big flavor without the extra sodium. Perfect for quick weeknight dinners or meal prep, these burritos are a filling and flavorful way to keep your meals nutritious and delicious!
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 1 15 oz can no-salt-added black beans, drained and rinsed
- 1 cup reduced-sodium vegetable broth
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 cup low-sodium shredded cheddar cheese
- 4 large whole wheat tortillas
- 0.25 cup fresh cilantro, chopped
- 1 medium avocado, diced
Instructions
Rinse brown rice under cold water and combine with 2 cups of water in a medium saucepan. Bring to a boil over high heat.
Once boiling, reduce heat to low, cover, and let simmer for 15-20 minutes until the rice is tender and water is absorbed.
In a separate large pan over medium heat, combine the drained black beans with reduced-sodium vegetable broth.
Add chili powder, cumin, garlic powder, and onion powder to the black bean mixture. Stir well to combine and cook for about 5 minutes until heated through, stirring occasionally.
Once the rice is ready, fluff it with a fork and stir in fresh lime juice to add a zesty flavor.
Lay out the tortillas on a clean surface. In the center of each tortilla, place an equal amount of rice, black bean mixture, and sprinkle with shredded low-sodium cheddar cheese.
Top with a sprinkle of chopped cilantro and a few avocado pieces.
To roll the burrito, fold in the sides of the tortilla, then roll it up tightly from the bottom.
Heat a non-stick skillet over medium heat and place the burrito seam side down on the skillet for about 2-3 minutes per side to lightly brown and warm through.
Serve immediately, or wrap in foil to keep warm for later.
Nutrition Facts
Calories |
1897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1721 mg | 75% | |
| Total Carbohydrate | 238.5 g | 87% | |
| Dietary Fiber | 53.7 g | 192% | |
| Total Sugars | 8.4 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1245 mg | 96% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2688 mg | 57% | |
*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.
