Low Sodium Vegan Burrito

Savor the wholesome flavors of a fresh, plant-based meal with this Low Sodium Vegan Burrito recipe—an ideal choice for those seeking a heart-healthy, nutrient-packed option without sacrificing taste. Featuring fluffy quinoa, tender low-sodium black beans, and a vibrant medley of red bell pepper, zucchini, spinach, and cherry tomatoes, this protein-rich burrito is bursting with natural goodness. Seasoned with salt-free chili powder, cumin, and garlic powder, it delivers a flavorful kick without added sodium. The creamy avocado and tangy lime juice add irresistible richness and zesty freshness, all wrapped in a soft, vegan-friendly whole-grain tortilla. Perfect for a quick lunch or portable dinner, this recipe is ready in just 25 minutes and makes four satisfying servings. Whether you're following a low sodium or vegan diet, this burrito provides a healthy, delicious solution for your next meal.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 cup Cooked quinoa
• 1 cup Low-sodium black beans (drained and rinsed)
• 0.5 cup Red bell pepper (diced)
• 0.5 cup Zucchini (diced)
• 1 cup Fresh spinach (chopped)
• 0.5 cup Cherry tomatoes (quartered)
• 1 Avocado (sliced or mashed)
• 2 tablespoons Fresh cilantro (chopped)
• 1 tablespoon Lime juice (freshly squeezed)
• 1 teaspoon Salt-free chili powder
• 1 teaspoon Ground cumin
• 0.5 teaspoon Garlic powder
• 1 teaspoon Olive oil
• 4 Large whole-grain tortillas (vegan-friendly)

Directions

Step 1

Heat 1 teaspoon of olive oil in a large skillet over medium heat.

Step 2

Add diced red bell pepper and zucchini to the skillet. Sauté for 3-4 minutes until slightly softened.

Step 3

Stir in the low-sodium black beans, ground cumin, salt-free chili powder, and garlic powder. Cook for another 2-3 minutes, stirring occasionally.

Step 4

Remove the skillet from the heat and stir in the fresh spinach. Allow it to wilt slightly from the residual heat.

Step 5

Lay a large whole-grain tortilla flat on a clean surface. In the center of the tortilla, layer 1/4 cup of cooked quinoa, a portion of the black bean and vegetable mixture, cherry tomatoes, avocado, and a sprinkle of fresh cilantro.

Step 6

Drizzle a small amount of freshly squeezed lime juice over the filling for a burst of flavor.

Step 7

Fold the sides of the tortilla inward over the filling, then roll it tightly from bottom to top to form a burrito.

Step 8

Repeat with the remaining tortillas and filling ingredients.

Step 9

Optionally, warm the burritos in a dry skillet over medium heat for 1-2 minutes on each side to seal the edges and add a slight crispness.

Step 10

Serve immediately or wrap in foil for a portable meal. Enjoy!

Nutrition Facts

Serving size	(1122.1g)

Amount per serving	% Daily Value*
Calories	1540.8

Total Fat 43.6g	0%
Saturated Fat 6.0g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 1714.9mg	0%
Total Carbohydrate 241.2g	0%
Dietary Fiber 49.9g	0%
Total Sugars 15.3g
Protein 52.9g	0%

Vitamin D 0IU	0%
Calcium 456.3mg	0%
Iron 19.5mg	0%
Potassium 2846.1mg	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: 25.0%

Protein: 13.5%

Carbs: 61.5%