Low Sodium Chipotle Steak Burrito
Satisfy your craving for a bold and hearty meal with this Low Sodium Chipotle Steak Burrito recipe, a wholesome twist on a Tex-Mex classic. Bursting with smoky chipotle flavor, this dish features marinated and perfectly seared flank steak, tender cilantro-lime brown rice, creamy avocado, and low-sodium black beans all wrapped in a soft, whole wheat tortilla. Seasoned with a zesty blend of chili powder, cumin, and fresh lime juice, the steak is as flavorful as it is healthy, while the low-salt ingredients ensure a heart-smart meal without skimping on taste. Quick to prepare in under 45 minutes and customizable with your favorite toppings, these burritos are ideal for a satisfying family dinner or meal prep. Serve warm, and consider a quick skillet toasting for a crunchy finish! Keywords: low sodium burrito, chipotle steak recipe, heart-healthy Tex-Mex, cilantro-lime rice burrito.
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Recipe Information
Ingredients
- 1 pound flank steak
- 1 tablespoon chipotle chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 0.5 teaspoon black pepper
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 can (15 oz) low sodium black beans, drained and rinsed
- 2 cups brown rice, cooked
- 0.5 cup fresh cilantro, chopped
- 2 roma tomatoes, diced
- 1 avocado, sliced
- 0.5 cup low-fat sour cream
- 4 large whole wheat tortillas
Instructions
Start by preparing the steak. In a small bowl, combine the chipotle chili powder, garlic powder, ground cumin, and black pepper. Rub this spice mixture onto both sides of the flank steak.
In a shallow dish, mix the fresh lime juice and 1 tablespoon of olive oil. Place the steak in the dish, cover and marinate for at least 15 minutes or up to 2 hours in the refrigerator for extra flavor.
While the steak is marinating, prepare the cilantro-lime rice. In a mixing bowl, combine the cooked brown rice, chopped cilantro, and a squeeze of lime juice. Set aside.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated steak to the skillet and cook for about 4-5 minutes per side for medium-rare or adjust the time to your desired level of doneness.
Remove the steak from the skillet and let it rest for a few minutes before slicing it thinly against the grain.
Warm the tortillas slightly in a skillet or microwave for easier folding.
Assemble the burritos by placing a portion of the cilantro-lime rice, sliced steak, black beans, diced tomatoes, and sliced avocado onto each tortilla.
Top with a spoonful of low-fat sour cream. Fold in the sides of each tortilla, then roll them up tightly.
Optionally, grill the burritos in a hot skillet for a couple of minutes on each side for a crunchy exterior.
Serve immediately with any remaining rice or toppings.
Nutrition Facts
Calories |
3141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.1 g | 189% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 445 mg | 148% | |
| Sodium | 4799 mg | 209% | |
| Total Carbohydrate | 291.6 g | 106% | |
| Dietary Fiber | 43.8 g | 156% | |
| Total Sugars | 17.1 g | ||
| Protein | 184.5 g | 369% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 626 mg | 48% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 4315 mg | 92% | |
*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.
