Low Sodium Chipotle Burrito

Satisfy your Tex-Mex cravings without the extra sodium with this flavorful Low Sodium Chipotle Burrito recipe! Packed with wholesome ingredients like tender brown rice, no-sodium black beans, sweet corn, and a vibrant medley of red bell pepper and onions, this burrito delivers bold, smoky flavor thanks to chipotle chili powder and ground cumin. Fresh lime juice and cilantro add a zesty finishing touch, while creamy avocado and juicy tomatoes provide irresistible texture. Wrapped in low-sodium flour tortillas and served with a dollop of Greek yogurt, this nutrient-dense burrito is both heart-healthy and satisfying. Perfect for a quick weeknight dinner or meal prep, this recipe proves you don’t have to sacrifice flavor to eat smart.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Brown rice
• 2 cups Water
• 1 can (15 oz) No-sodium black beans
• 1 tablespoon Olive oil
• 1 medium, diced Red bell pepper
• 1 medium, diced Onion
• 2 cloves, minced Garlic
• 1 teaspoon Ground cumin
• 1 teaspoon Chipotle chili powder
• 1 cup Sweet corn
• 2 tablespoons Fresh lime juice
• 0.25 cup, chopped Fresh cilantro
• 4 large Low-sodium flour tortillas
• 1 medium, sliced Avocado
• 1 medium, diced Tomato
• 0.5 cup Plain Greek yogurt

Directions

Step 1

Rinse and drain the brown rice. In a medium saucepan, bring the water to a boil. Add the brown rice, lower the heat to a simmer, cover, and cook for about 30-40 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.

Step 2

Drain and rinse the no-sodium black beans. Set aside.

Step 3

In a large skillet, heat olive oil over medium heat. Add the diced red bell pepper and onion, sauté for about 5 minutes until soft.

Step 4

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

Step 5

Stir in the ground cumin and chipotle chili powder, cooking for another minute to release the spices' flavors.

Step 6

Add the black beans and sweet corn to the skillet, stirring to combine. Cook for about 5-7 minutes, until everything is heated through.

Step 7

Add the cooked brown rice to the skillet, gently tossing to mix all ingredients together. Stir in the fresh lime juice and chopped cilantro.

Step 8

Warm the low-sodium flour tortillas in a microwave or over a dry skillet until pliable.

Step 9

Assemble the burritos by placing an equal portion of the rice and bean mixture onto each tortilla. Top with slices of avocado and diced tomato.

Step 10

Fold in the sides of the tortillas, then roll them up tightly into burritos.

Step 11

Serve each burrito with a dollop of plain Greek yogurt on the side.

Nutrition Facts

Serving size	(1757.4g)

Amount per serving	% Daily Value*
Calories	1479.0

Total Fat 52.7g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 4.2g
Cholesterol 12.2mg	0%
Sodium 1682.4mg	0%
Total Carbohydrate 221.3g	0%
Dietary Fiber 27.9g	0%
Total Sugars 39.5g
Protein 42.7g	0%

Vitamin D 0IU	0%
Calcium 484.1mg	0%
Iron 10.7mg	0%
Potassium 2337.9mg	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: 31.0%

Protein: 11.2%

Carbs: 57.8%