Low Sodium Chipotle Veggie Burrito
Take your taste buds on a flavorful journey with this Low Sodium Chipotle Veggie Burrito, a wholesome spin on a Mexican-inspired classic! Packed with nutritious brown rice, vibrant bell peppers, zucchini, black beans, and corn, this recipe delivers bold flavors without excessive sodium. The smoky heat of chipotle powder, chili powder, and cumin perfectly complements the zesty lime juice and fresh cilantro, creating a delicious filling that's both hearty and healthy. Wrapped in whole wheat tortillas, these burritos are a satisfying, plant-based meal ideal for grab-and-go lunches or casual dinners. With a cook time of just 40 minutes, this dish brings the goodness of homemade burritos to your table in no time. Perfect for those seeking low-sodium, vegetarian, or meal-prep-friendly recipes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 2 units Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 medium Yellow bell pepper, diced
- 1 medium Zucchini, diced
- 1 cup Canned black beans, rinsed and drained
- 1 cup Chopped tomatoes
- 1 cup Frozen corn
- 1 teaspoon Chipotle powder
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 2 tablespoons Lime juice
- 1 cup Low sodium vegetable broth
- 0.25 cup Fresh cilantro, chopped
- 4 units Whole wheat tortillas
Instructions
Start by cooking the brown rice. Rinse one cup of rice under cold water until the water runs clear, then combine with two cups of water in a medium saucepan. Bring to a boil, then reduce the heat, cover, and simmer for about 30-35 minutes, or until the rice is tender and the water is absorbed.
While the rice is cooking, heat two tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute, until fragrant.
Add diced red and yellow bell peppers and zucchini to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Add the rinsed and drained black beans, chopped tomatoes, and frozen corn to the skillet. Mix well and cook for another 3 minutes.
Stir in the chipotle powder, ground cumin, and chili powder, making sure the vegetables are well coated with the spices.
Pour in the vegetable broth and lime juice. Stir everything together and let simmer for about 5-7 minutes, allowing the flavors to meld. Stir in the chopped cilantro.
Once the rice is ready, fold it into the vegetable mixture. Mix until well combined.
To assemble the burritos, warm the whole wheat tortillas slightly in a dry skillet or microwave to make them pliable.
Place a generous portion of the veggie and rice mixture onto each tortilla, fold in the sides, and then roll into a burrito.
Serve immediately, or wrap tightly in foil for a grab-and-go meal.
Nutrition Facts
Calories |
1661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2022 mg | 88% | |
| Total Carbohydrate | 269.7 g | 98% | |
| Dietary Fiber | 49.0 g | 175% | |
| Total Sugars | 38.7 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 486 mg | 37% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 3714 mg | 79% | |
*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.
