Low Sodium Vegan Burrito
Satisfy your cravings with this flavorful and nutritious Low Sodium Vegan Burrito, a perfect plant-based meal that's packed with wholesome ingredients and free from excessive salt. Featuring protein-rich quinoa and low-sodium black beans, this burrito is complemented by a vibrant medley of sautéed red bell pepper, zucchini, fresh spinach, and juicy cherry tomatoes. A touch of avocado adds creaminess, while lime juice and fresh cilantro deliver a burst of zesty freshness. Seasoned with salt-free chili powder, cumin, and garlic powder, this recipe offers bold, savory flavors without compromising heart health. Wrapped in vegan whole-grain tortillas, these burritos are quick to prepare, making them an excellent choice for a healthy lunch, dinner, or on-the-go meal. Enjoy this satisfying dish that proves nutritious eating can also be delicious!
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Recipe Information
Ingredients
- 1 cup Cooked quinoa
- 1 cup Low-sodium black beans (drained and rinsed)
- 0.5 cup Red bell pepper (diced)
- 0.5 cup Zucchini (diced)
- 1 cup Fresh spinach (chopped)
- 0.5 cup Cherry tomatoes (quartered)
- 1 Avocado (sliced or mashed)
- 2 tablespoons Fresh cilantro (chopped)
- 1 tablespoon Lime juice (freshly squeezed)
- 1 teaspoon Salt-free chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 1 teaspoon Olive oil
- 4 Large whole-grain tortillas (vegan-friendly)
Instructions
Heat 1 teaspoon of olive oil in a large skillet over medium heat.
Add diced red bell pepper and zucchini to the skillet. Sauté for 3-4 minutes until slightly softened.
Stir in the low-sodium black beans, ground cumin, salt-free chili powder, and garlic powder. Cook for another 2-3 minutes, stirring occasionally.
Remove the skillet from the heat and stir in the fresh spinach. Allow it to wilt slightly from the residual heat.
Lay a large whole-grain tortilla flat on a clean surface. In the center of the tortilla, layer 1/4 cup of cooked quinoa, a portion of the black bean and vegetable mixture, cherry tomatoes, avocado, and a sprinkle of fresh cilantro.
Drizzle a small amount of freshly squeezed lime juice over the filling for a burst of flavor.
Fold the sides of the tortilla inward over the filling, then roll it tightly from bottom to top to form a burrito.
Repeat with the remaining tortillas and filling ingredients.
Optionally, warm the burritos in a dry skillet over medium heat for 1-2 minutes on each side to seal the edges and add a slight crispness.
Serve immediately or wrap in foil for a portable meal. Enjoy!
Nutrition Facts
Calories |
1541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1715 mg | 75% | |
| Total Carbohydrate | 241.2 g | 88% | |
| Dietary Fiber | 49.9 g | 178% | |
| Total Sugars | 15.3 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 456 mg | 35% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2846 mg | 61% | |
*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.
