Low Sodium Beef and Bean Chimichanga

Savor the bold flavors of Mexican-inspired cuisine with this healthier twist on a classic: Low Sodium Beef and Bean Chimichangas. This recipe combines seasoned lean ground beef, low sodium black beans, and a medley of fragrant spices like cumin, chili powder, and oregano to create a filling that’s bursting with flavor—without the added salt. The chimichangas are baked, not fried, for a crispy, golden tortilla that’s lighter yet still satisfyingly crunchy. Garnished with shredded lettuce, diced tomatoes, and a sprinkle of low sodium cheese, these chimichangas are perfect for a wholesome and delicious family dinner. With prep and cooking done in just 40 minutes, this easy-to-make meal is your go-to for a low sodium Mexican dinner that doesn't skimp on taste. Serve with a dollop of creamy Greek yogurt for the ultimate finishing touch!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 1 pound lean ground beef
• 1 15-ounce can low sodium black beans
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 0.5 cup fresh cilantro, chopped
• 0.5 cup low sodium salsa
• 6 flour tortillas, large
• 2 tablespoons olive oil
• 1 cup shredded lettuce
• 1 tomato, diced
• 0.5 cup low sodium cheese, shredded
• 0.5 cup plain Greek yogurt (optional for serving)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

Step 3

Add the minced garlic to the skillet and cook for another minute, until fragrant.

Step 4

Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. This should take about 6-8 minutes.

Step 5

Drain and rinse the black beans to reduce sodium content further, and add them to the beef mixture in the skillet.

Step 6

Add ground cumin, chili powder, and dried oregano to the mixture, stirring well. Cook for an additional 2 minutes to combine the flavors.

Step 7

Stir in the chopped cilantro and the low sodium salsa, and remove from heat.

Step 8

Lay out the flour tortillas on a clean work surface. Evenly distribute the beef and bean mixture onto each tortilla, placing it in the middle.

Step 9

Fold the sides of each tortilla over the filling, then roll from the bottom up to enclose the mixture completely, forming a burrito shape.

Step 10

Place the chimichangas seam-side down on a baking sheet. Brush the tops lightly with the remaining tablespoon of olive oil.

Step 11

Bake in the preheated oven for 15 minutes or until the tortillas are golden brown and crispy.

Step 12

Remove from the oven and let cool slightly before serving.

Step 13

Top each chimichanga with shredded lettuce, diced tomato, and a sprinkle of low sodium cheese.

Step 14

Serve with a side of plain Greek yogurt, if desired.

Nutrition Facts

Serving size	(1976.8g)

Amount per serving	% Daily Value*
Calories	2621.2

Total Fat 101.1g	0%
Saturated Fat 33.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 325.1mg	0%
Sodium 2492.4mg	0%
Total Carbohydrate 258.6g	0%
Dietary Fiber 43.1g	0%
Total Sugars 24.9g
Protein 177.7g	0%

Vitamin D 12IU	0%
Calcium 1087.6mg	0%
Iron 33.8mg	0%
Potassium 2773.0mg	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: 34.3%

Protein: 26.8%

Carbs: 39.0%