Low Sodium Brisket Burrito

Savor the bold, hearty flavors of this Low Sodium Brisket Burrito—a wholesome twist on a classic favorite that prioritizes your health without sacrificing taste. Tender, slow-braised beef brisket infused with the smoky warmth of cumin and paprika is paired with a vibrant medley of fresh vegetables, including juicy tomatoes, crisp green bell peppers, and aromatic cilantro. Wrapped in soft whole wheat tortillas and topped with creamy avocado and a zesty squeeze of lime, this dish is perfect for a satisfying dinner or meal prep option. With the use of low sodium beef broth and carefully balanced seasonings, this recipe ensures you can enjoy a flavorful, lower-sodium meal that’s both comforting and nutritious. Prepare to impress your taste buds with every bite of this delectable dish.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 pounds beef brisket
• 1 large onion
• 4 cloves garlic
• 2 cups low sodium beef broth
• 2 tablespoons apple cider vinegar
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon black pepper
• 1 medium green bell pepper
• 2 medium tomato
• 0.25 cup cilantro
• 6 large whole wheat flour tortillas
• 2 medium avocado
• 1 medium lime

Directions

Step 1

Preheat the oven to 325°F (160°C).

Step 2

Pat the brisket dry with paper towels. Season with black pepper, cumin, and smoked paprika on both sides.

Step 3

In a large oven-safe pot or Dutch oven, heat 1 tablespoon of vegetable oil over medium-high heat. Add the brisket and sear for 4-5 minutes on each side until browned.

Step 4

Remove the brisket and set aside. Add sliced onion and minced garlic to the pot. Sauté for 2-3 minutes until the onion becomes translucent.

Step 5

Pour the low sodium beef broth and apple cider vinegar into the pot. Scrape any brown bits from the bottom of the pot to add flavor.

Step 6

Return the brisket to the pot. Cover with a lid or aluminum foil and transfer to the preheated oven. Bake for 3 hours or until the brisket is tender and easily pulls apart with a fork.

Step 7

While the brisket is cooking, dice the green bell pepper, tomatoes, and chop the cilantro. Set aside.

Step 8

Once the brisket is done, remove it from the oven and let it rest for 10 minutes. Then shred the meat into small pieces using two forks.

Step 9

In a mixing bowl, combine the shredded brisket, sautéed onions, diced bell pepper, diced tomatoes, and chopped cilantro. Toss to evenly distribute.

Step 10

Slice the avocados and squeeze lime juice over them to prevent browning.

Step 11

Warm the whole wheat tortillas in a skillet over low heat for about 20 seconds on each side.

Step 12

To assemble the burritos, place a generous amount of the brisket mixture onto each tortilla. Top with avocado slices, fold in the sides of the tortilla, and roll up tightly.

Step 13

Serve immediately, garnished with extra cilantro and lime wedges if desired.

Nutrition Facts

Serving size	(2655.7g)

Amount per serving	% Daily Value*
Calories	3610.7

Total Fat 174.1g	0%
Saturated Fat 51.6g	0%
Polyunsaturated Fat 10.1g
Cholesterol 852.8mg	0%
Sodium 7293.9mg	0%
Total Carbohydrate 212.3g	0%
Dietary Fiber 49.7g	0%
Total Sugars 43.5g
Protein 309.6g	0%

Vitamin D 72.6IU	0%
Calcium 558.5mg	0%
Iron 40.9mg	0%
Potassium 6362.9mg	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: 42.9%

Protein: 33.9%

Carbs: 23.2%