Low Sodium Chipotle Veggie Burrito

Savor the bold, smoky flavors of the Low Sodium Chipotle Veggie Burrito, a wholesome, heart-healthy twist on a beloved classic. Packed with vibrant sautéed veggies like bell peppers, zucchini, and corn, mixed with hearty black beans, tender brown rice, and a zesty blend of chipotle, cumin, and chili powder, this burrito is a fiesta of flavor with no compromise on nutrition. A splash of lime juice and fresh cilantro brighten every bite, while whole wheat tortillas keep it wholesome. Perfect for meal prep or a quick weeknight dinner, this recipe delivers all the satisfying spice and comfort you crave—without the excess sodium. Whether served immediately or wrapped for on-the-go enjoyment, this plant-forward dish is proof that healthy eating can be irresistibly delicious.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup Brown rice
• 2 cups Water
• 2 tablespoons Olive oil
• 1 medium Onion, diced
• 2 units Garlic cloves, minced
• 1 medium Red bell pepper, diced
• 1 medium Yellow bell pepper, diced
• 1 medium Zucchini, diced
• 1 cup Canned black beans, rinsed and drained
• 1 cup Chopped tomatoes
• 1 cup Frozen corn
• 1 teaspoon Chipotle powder
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 2 tablespoons Lime juice
• 1 cup Low sodium vegetable broth
• 0.25 cup Fresh cilantro, chopped
• 4 units Whole wheat tortillas

Directions

Step 1

Start by cooking the brown rice. Rinse one cup of rice under cold water until the water runs clear, then combine with two cups of water in a medium saucepan. Bring to a boil, then reduce the heat, cover, and simmer for about 30-35 minutes, or until the rice is tender and the water is absorbed.

Step 2

While the rice is cooking, heat two tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and cook for another minute, until fragrant.

Step 4

Add diced red and yellow bell peppers and zucchini to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.

Step 5

Add the rinsed and drained black beans, chopped tomatoes, and frozen corn to the skillet. Mix well and cook for another 3 minutes.

Step 6

Stir in the chipotle powder, ground cumin, and chili powder, making sure the vegetables are well coated with the spices.

Step 7

Pour in the vegetable broth and lime juice. Stir everything together and let simmer for about 5-7 minutes, allowing the flavors to meld. Stir in the chopped cilantro.

Step 8

Once the rice is ready, fold it into the vegetable mixture. Mix until well combined.

Step 9

To assemble the burritos, warm the whole wheat tortillas slightly in a dry skillet or microwave to make them pliable.

Step 10

Place a generous portion of the veggie and rice mixture onto each tortilla, fold in the sides, and then roll into a burrito.

Step 11

Serve immediately, or wrap tightly in foil for a grab-and-go meal.

Nutrition Facts

Serving size	(2461.1g)

Amount per serving	% Daily Value*
Calories	1661.3

Total Fat 47.9g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2022.5mg	0%
Total Carbohydrate 269.7g	0%
Dietary Fiber 49.0g	0%
Total Sugars 38.7g
Protein 52.2g	0%

Vitamin D 0IU	0%
Calcium 485.8mg	0%
Iron 17.9mg	0%
Potassium 3714.3mg	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: 25.1%

Protein: 12.1%

Carbs: 62.8%