Low Sodium Barbacoa Burrito

Indulge in the rich, smoky flavors of this Low Sodium Barbacoa Burrito, a healthier twist on the classic favorite. Perfectly seasoned beef chuck roast is slow-cooked to tender perfection with aromatic spices like cumin, oregano, and a touch of chipotle peppers in adobo sauce, creating a mouthwatering filling that's low on sodium but big on flavor. Wrapped in wholesome whole wheat tortillas, each burrito is layered with hearty brown rice, protein-packed black beans, creamy avocado slices, fresh cilantro, and juicy Roma tomatoes, all topped off with a dollop of low-sodium sour cream. This easy-to-make recipe is ideal for meal prepping or serving as a crowd-pleasing dinner, offering a delicious balance of taste and nutrition in every bite. Perfect for anyone seeking a satisfying yet heart-healthy option, this burrito is sure to become a weeknight staple.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 2 pounds Beef chuck roast
• 2 tablespoons Olive oil
• 1 cup Chopped white onion
• 4 Garlic cloves, minced
• 2 tablespoons Chipotle peppers in adobo sauce, minced
• 2 Bay leaves
• 2 teaspoons Ground cumin
• 1 teaspoon Dried oregano
• 2 tablespoons Lime juice
• 1 cup Beef broth, low sodium
• 1 cup Black beans, rinsed and drained
• 2 cups Brown rice, cooked
• 6 Whole wheat tortillas, large
• 1 cup Fresh cilantro, chopped
• 1 Avocado, sliced
• 1 cup Sour cream, low sodium
• 2 Roma tomatoes, diced

Directions

Step 1

Trim any excess fat from the beef chuck roast and cut it into large chunks.

Step 2

In a large pot or slow cooker, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté until the onion is translucent.

Step 3

Add the beef chunks to the pot and sear on all sides until browned.

Step 4

Stir in the minced chipotle peppers, bay leaves, ground cumin, and dried oregano.

Step 5

Pour in the lime juice and low sodium beef broth, ensuring the beef is mostly covered.

Step 6

Cover and simmer on low heat for 4 hours, or until the beef is tender and easily shredded with a fork. Alternatively, cook on high in a slow cooker for about 4 hours.

Step 7

Remove the bay leaves and shred the beef using two forks. Mix the meat well with the remaining broth and juices.

Step 8

Warm the whole wheat tortillas in a large skillet or in the microwave until pliable.

Step 9

To assemble the burritos, place about 1/3 cup of cooked brown rice and a similar amount of shredded barbacoa onto each tortilla.

Step 10

Top with black beans, a few avocado slices, a sprinkle of fresh cilantro, and diced tomatoes.

Step 11

Add a dollop of low sodium sour cream.

Step 12

Fold in the sides of the tortilla over the filling, then roll from the bottom up to enclose the filling tightly.

Step 13

Serve the burritos warm, possibly with a side of fresh lime wedges for additional flavor.

Nutrition Facts

Serving size	(3351.7g)

Amount per serving	% Daily Value*
Calories	5386.6

Total Fat 308.9g	0%
Saturated Fat 111.7g	0%
Polyunsaturated Fat 4.1g
Cholesterol 800.4mg	0%
Sodium 4338.9mg	0%
Total Carbohydrate 426.1g	0%
Dietary Fiber 64.4g	0%
Total Sugars 32.1g
Protein 249.6g	0%

Vitamin D 0IU	0%
Calcium 1077.9mg	0%
Iron 53.3mg	0%
Potassium 6989.9mg	0%

*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.

Source of Calories

Fat: 50.7%

Protein: 18.2%

Carbs: 31.1%