Low Sodium Vegetarian Burrito
Savor the wholesome goodness of a Low Sodium Vegetarian Burrito, a heart-healthy meal that's packed with flavor and nutrients. Perfect for anyone mindful of their sodium intake, this recipe features unsalted whole wheat tortillas, fiber-rich brown rice, and protein-packed no-salt-added black beans. A colorful medley of red bell peppers, zucchini, sweet corn, and red onion is sautéed with smoked paprika, cumin, and garlic powder for a burst of smoky, spiced flavor. Fresh toppings like creamy avocado, baby spinach, cilantro, and a zesty drizzle of lime juice bring balance and brightness to every bite. Ready in just 30 minutes, these burritos are ideal for an easy vegetarian dinner or grab-and-go lunch. Healthy, flavorful, and satisfying—this recipe is your ultimate go-to for a guilt-free burrito indulgence!
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Recipe Information
Ingredients
- 4 pieces Whole wheat tortillas (unsalted)
- 2 cups Cooked brown rice
- 1 can No-salt-added black beans, drained and rinsed
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 1 cup Sweet corn kernels (fresh or no-salt-added canned)
- 1 small Red onion, finely chopped
- 0.25 cup Cilantro, chopped
- 1 large Avocado, sliced
- 2 tablespoons Fresh lime juice
- 1 teaspoon Cumin powder
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Garlic powder
- 1 tablespoon Olive oil
- 1 cup Baby spinach leaves
Instructions
Heat a large skillet over medium heat and add the olive oil.
Once the oil is hot, add the red onion, red bell pepper, and zucchini to the skillet. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the corn, black beans, cumin powder, smoked paprika, and garlic powder. Cook for another 3-5 minutes, stirring occasionally, until the mixture is warm and well combined.
Warm the whole wheat tortillas in a dry skillet or microwave to make them pliable.
Assemble each burrito by spreading about 1/4 cup of cooked brown rice onto the center of each tortilla.
Top the rice with an equal portion of the vegetable and bean mixture.
Add a handful of baby spinach, a few slices of avocado, a sprinkle of chopped cilantro, and a drizzle of fresh lime juice to each burrito.
Fold in the sides of each tortilla, then roll it up tightly to form a burrito.
Serve immediately or wrap in foil for a grab-and-go meal.
Nutrition Facts
Calories |
2085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 911 mg | 40% | |
| Total Carbohydrate | 337.2 g | 123% | |
| Dietary Fiber | 70.4 g | 251% | |
| Total Sugars | 32.1 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 486 mg | 37% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 4386 mg | 93% | |
*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.
