Low Sodium Veggie Burrito
Bright, fresh, and packed with flavor, this Low Sodium Veggie Burrito is a nutrient-rich twist on a classic favorite! Perfect for health-conscious food lovers, this recipe features wholesome ingredients like whole wheat tortillas, unsalted black beans, cooked brown rice, and an array of vibrant vegetables including spinach, zucchini, and bell pepper. Infused with aromatic spices like chili powder, cumin, and paprika, these burritos deliver a satisfying punch without the need for added salt. Top each burrito with creamy avocado, a sprinkle of fresh cilantro, and a splash of zesty lime juice for an irresistible, heart-healthy meal. Quick and easy to prepare in under 40 minutes, these burritos are ideal for busy weeknights or meal prep. Enjoy them fresh or wrap them up for a grab-and-go lunch—either way, they’re sure to please!
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Recipe Information
Ingredients
- 4 pieces Whole wheat tortillas (low sodium)
- 1.5 cups Cooked black beans (unsalted or low-sodium, rinsed and drained)
- 1 cup Cooked brown rice (unsalted)
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 1 medium Yellow onion, diced
- 2 cups Fresh spinach (chopped)
- 0.25 cup Cilantro, chopped
- 1 large Avocado, sliced
- 2 tablespoons Lime juice, freshly squeezed
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 1 teaspoon Chili powder (salt-free)
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground paprika
- 0.25 teaspoon Black pepper, freshly ground
Instructions
Heat a large nonstick skillet over medium heat and add the olive oil.
Add the diced onion, red bell pepper, and zucchini to the skillet. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are tender.
Add the minced garlic, chili powder, cumin, paprika, and black pepper to the skillet. Stir and cook for another 1–2 minutes until the spices are fragrant.
Reduce the heat to low, add the cooked black beans and brown rice to the skillet, and stir to combine. Cook for 2–3 minutes until heated through.
Remove the skillet from the heat and stir in the chopped spinach. The residual heat will wilt the spinach slightly.
On a clean work surface or plate, lay one tortilla flat. Spoon about 1/4 of the veggie and rice mixture onto the center of the tortilla.
Top with sliced avocado, a sprinkle of chopped cilantro, and a drizzle of fresh lime juice.
Fold in the sides of the tortilla and roll it tightly to form a burrito. Repeat with the remaining tortillas and filling.
Serve immediately or wrap in foil for a meal on the go. Enjoy your low-sodium veggie burrito!
Nutrition Facts
Calories |
1603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 358 mg | 16% | |
| Total Carbohydrate | 235.5 g | 86% | |
| Dietary Fiber | 64.4 g | 230% | |
| Total Sugars | 21.2 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 594 mg | 46% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 4198 mg | 89% | |
*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.
