Low Sodium Vegetable Burrito
Savor the vibrant flavors and wholesome goodness of this Low Sodium Vegetable Burrito, a heart-healthy recipe that's as delicious as it is nourishing. Packed with fresh ingredients like red bell pepper, zucchini, spinach, avocado, and cilantro, this burrito is a colorful feast for your taste buds. The combination of unsalted black beans and fluffy brown rice ensures a protein-rich, fiber-filled meal, while warming spices like cumin and chili powder add a subtle kick. Wrapped in soft, low sodium whole wheat tortillas, these burritos are perfect for busy weekdays or fuss-free meal prep. With just 15 minutes of prep and 10 minutes of cooking, you'll have four irresistible burritos ready to enjoy. Whether served immediately or wrapped for an on-the-go snack, this recipe is a flavorful way to embrace a low sodium lifestyle without compromising on taste.
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Recipe Information
Ingredients
- 4 pieces Whole wheat tortilla (low sodium)
- 2 cups Cooked brown rice (unsalted)
- 1 cup Black beans (unsalted, rinsed and drained)
- 2 cups Fresh spinach
- 1 medium, diced Red bell pepper
- 1 small, diced Zucchini
- 0.5 cup, chopped Fresh cilantro
- 1 large, sliced Avocado
- 1 large, juiced Lime
- 1 tablespoon Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Ground black pepper (optional)
Instructions
Start by preparing the vegetables. Dice the red bell pepper and zucchini, and set them aside. Chop the cilantro and slice the avocado. Juice the lime into a small bowl.
Heat a large skillet over medium heat and add the olive oil. Once the oil is warm, add the diced red bell pepper and zucchini. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender.
Sprinkle the ground cumin, chili powder, and garlic powder over the sautéed vegetables. Stir well to coat. Cook for an additional 2 minutes, then remove the skillet from heat.
To assemble the burritos, start by warming the whole wheat tortillas in a dry skillet or microwave for a few seconds until pliable.
Place a quarter of the cooked brown rice in the center of each tortilla, followed by a quarter of the black beans, sautéed vegetables, and fresh spinach.
Top with a few slices of avocado and a sprinkle of chopped cilantro. Squeeze a little lime juice over the ingredients, and add a pinch of ground black pepper if desired.
Fold the sides of each tortilla inward, then roll it up tightly from the bottom to form a burrito. Repeat with the remaining tortillas and ingredients.
Serve immediately, or wrap in foil for an on-the-go meal. Enjoy your low sodium vegetable burrito!
Nutrition Facts
Calories |
1644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1729 mg | 75% | |
| Total Carbohydrate | 249.5 g | 91% | |
| Dietary Fiber | 54.1 g | 193% | |
| Total Sugars | 22.1 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 415 mg | 32% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2790 mg | 59% | |
*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.
