Low Sodium Chipotle Burrito
Satisfy your craving for bold, smoky flavors with this Low Sodium Chipotle Burrito recipe, a heart-healthy twist on a classic favorite. Packed with wholesome ingredients like tender brown rice, no-sodium black beans, vibrant red bell peppers, and sweet corn, this dish is bursting with fresh and zesty flavors. Spiced with ground cumin and chipotle chili powder, and finished with a squeeze of lime juice and fresh cilantro, every bite is a balance of smoky heat and tangy brightness. Wrapped in soft, low-sodium tortillas and topped with creamy avocado, juicy tomato, and a dollop of Greek yogurt, these burritos are perfect for a nutritious, satisfying meal. Quick and easy to prepare in just an hour, this family-friendly recipe is ideal for anyone looking to enjoy the taste of a chipotle burrito—without the extra salt. Perfect for lunch, dinner, or meal prep, it’s a must-try for flavor and health-conscious foodies!
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 1 can (15 oz) No-sodium black beans
- 1 tablespoon Olive oil
- 1 medium, diced Red bell pepper
- 1 medium, diced Onion
- 2 cloves, minced Garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Chipotle chili powder
- 1 cup Sweet corn
- 2 tablespoons Fresh lime juice
- 0.25 cup, chopped Fresh cilantro
- 4 large Low-sodium flour tortillas
- 1 medium, sliced Avocado
- 1 medium, diced Tomato
- 0.5 cup Plain Greek yogurt
Instructions
Rinse and drain the brown rice. In a medium saucepan, bring the water to a boil. Add the brown rice, lower the heat to a simmer, cover, and cook for about 30-40 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.
Drain and rinse the no-sodium black beans. Set aside.
In a large skillet, heat olive oil over medium heat. Add the diced red bell pepper and onion, sauté for about 5 minutes until soft.
Add the minced garlic to the skillet and cook for an additional minute, until fragrant.
Stir in the ground cumin and chipotle chili powder, cooking for another minute to release the spices' flavors.
Add the black beans and sweet corn to the skillet, stirring to combine. Cook for about 5-7 minutes, until everything is heated through.
Add the cooked brown rice to the skillet, gently tossing to mix all ingredients together. Stir in the fresh lime juice and chopped cilantro.
Warm the low-sodium flour tortillas in a microwave or over a dry skillet until pliable.
Assemble the burritos by placing an equal portion of the rice and bean mixture onto each tortilla. Top with slices of avocado and diced tomato.
Fold in the sides of the tortillas, then roll them up tightly into burritos.
Serve each burrito with a dollop of plain Greek yogurt on the side.
Nutrition Facts
Calories |
1479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 1682 mg | 73% | |
| Total Carbohydrate | 221.3 g | 80% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 39.5 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 484 mg | 37% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2338 mg | 50% | |
*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.
