Low Sodium Sausage Burrito
Looking for a flavorful breakfast or brunch option that’s heart-healthy and full of vibrant ingredients? This Low Sodium Sausage Burrito recipe is perfectly crafted to combine robust taste with thoughtful nutrition. Featuring lean, low sodium chicken sausage, creamy sliced avocado, and a protein-packed blend of scrambled eggs and black beans, these burritos deliver a perfect balance of textures and flavors. Fresh cilantro, zesty cumin, and colorful vegetables like red bell pepper and onion add an aromatic punch, while a squeeze of fresh lime enhances every bite. Rolled in hearty whole wheat tortillas, these burritos are ideal for meal prepping or a quick, satisfying meal that’s kinder on your sodium intake. Ready in just 35 minutes, this recipe is a wholesome way to start your day or fuel an active lifestyle.
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Recipe Information
Ingredients
- 4 links low sodium chicken sausage
- 1 tablespoon olive oil
- 4 large eggs
- 1 tablespoon unsalted butter
- 1 cup low sodium black beans
- 1 small red bell pepper, diced
- 1 small onion, diced
- 1 avocado, sliced
- 0.25 cup fresh cilantro, chopped
- 0.5 teaspoon ground cumin
- 0.25 teaspoon ground black pepper
- 4 whole wheat tortillas
- 1 fresh lime, cut into wedges
Instructions
Heat the olive oil in a large skillet over medium heat.
Cut the low sodium chicken sausage links into small pieces and add them to the skillet. Cook until they are browned and cooked through, about 10 minutes.
Remove the sausage from the skillet and set aside. In the same skillet, add the diced red bell pepper and onion, cooking until they are softened, about 5 minutes.
Add the low sodium black beans, cumin, and black pepper to the skillet, stirring well to combine. Cook for another 2 minutes and then remove from heat.
In a separate skillet, melt the unsalted butter over medium heat. Beat the eggs in a bowl and pour them into the skillet. Stir gently until the eggs are scrambled and cooked to your liking.
Warm the whole wheat tortillas in a microwave or on a dry skillet for about 10-15 seconds to make them pliable.
Assemble the burritos by placing an equal amount of sausage, vegetable-bean mixture, scrambled eggs, sliced avocado, and chopped cilantro onto each tortilla.
Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom.
Serve the burritos with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
2166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.2 g | 141% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1015 mg | 338% | |
| Sodium | 2639 mg | 115% | |
| Total Carbohydrate | 176.8 g | 64% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 14.4 g | ||
| Protein | 124.8 g | 250% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 499 mg | 38% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 3396 mg | 72% | |
*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.
