Low Sodium Smothered Burrito
Indulge guilt-free in this flavorful Low Sodium Smothered Burrito, a healthier twist on a classic comfort food. Packed with tender, seasoned chicken breast, hearty no-salt-added black beans, and a rich homemade tomato-chili sauce, this recipe delivers bold, satisfying flavors while keeping sodium levels in check. Wrapped in wholesome whole wheat tortillas and topped with melty low-sodium cheddar cheese, these oven-baked burritos are perfect for family dinners or meal prepping. The dish comes together in just 45 minutes, with minimal prep and clean-up, making it an effortless yet delicious option for any night of the week. Garnished with fresh cilantro for a zesty finish, these burritos prove that low sodium doesn't mean sacrificing taste!
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Recipe Information
Ingredients
- 1 lb Chicken breast, boneless and skinless
- 2 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Ground cumin
- 0.5 tsp Black pepper
- 1 can No-salt-added black beans, drained and rinsed
- 1 cup Low-sodium chicken broth
- 3 tbsp Tomato paste
- 1 tsp Ground chili powder
- 4 large Whole wheat tortillas
- 1 cup Shredded low-sodium cheddar cheese
- 0.25 cup Fresh cilantro, chopped
Instructions
Preheat the oven to 350°F (175°C).
Cut the chicken breast into small, bite-sized pieces.
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the chicken pieces to the skillet and season with garlic powder, onion powder, cumin, and black pepper.
Cook the chicken for 6-8 minutes, stirring occasionally, until it is cooked through and lightly browned.
Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil.
Add the drained black beans, and cook for 2-3 minutes until warmed through.
Return the chicken to the skillet and toss with the black beans. Set aside.
To make the sauce, in a small saucepan, combine chicken broth, tomato paste, and chili powder over medium heat.
Stir the sauce until heated through and slightly thickened, about 4-5 minutes.
Lay out the tortillas and divide the chicken and bean mixture evenly among them.
Sprinkle a portion of shredded cheese inside each tortilla.
Roll the tortillas tightly, placing them seam-side down in a baking dish.
Pour the sauce generously over all the burritos to smother them.
Top the burritos with the remaining cheese.
Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.
Garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
2477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.3 g | 123% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 506 mg | 169% | |
| Sodium | 2118 mg | 92% | |
| Total Carbohydrate | 186.6 g | 68% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 12.9 g | ||
| Protein | 216.4 g | 433% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1252 mg | 96% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 3495 mg | 74% | |
*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.
