Low Sodium Vegetable Burrito

Savor the wholesome goodness of this Low Sodium Vegetable Burrito, a heart-healthy spin on a classic favorite. Packed with vibrant, nutrient-dense ingredients like black beans, fresh spinach, diced zucchini, and red bell pepper, this recipe delivers delicious flavor without the extra salt. A subtle blend of cumin, chili powder, and garlic powder enhances the sautéed veggies, while creamy avocado slices and a refreshing squeeze of lime add the perfect finishing touch. Wrapped in soft, low-sodium whole wheat tortillas, these burritos are a quick and easy meal that's perfect for lunch, dinner, or meal prep. Whether you’re looking for a plant-based option or just trying to cut back on sodium, this satisfying and customizable recipe is sure to become a household favorite.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 4 pieces Whole wheat tortilla (low sodium)
• 2 cups Cooked brown rice (unsalted)
• 1 cup Black beans (unsalted, rinsed and drained)
• 2 cups Fresh spinach
• 1 medium, diced Red bell pepper
• 1 small, diced Zucchini
• 0.5 cup, chopped Fresh cilantro
• 1 large, sliced Avocado
• 1 large, juiced Lime
• 1 tablespoon Olive oil
• 1 teaspoon Ground cumin
• 0.5 teaspoon Chili powder
• 0.5 teaspoon Garlic powder
• 0.25 teaspoon Ground black pepper (optional)

Directions

Step 1

Start by preparing the vegetables. Dice the red bell pepper and zucchini, and set them aside. Chop the cilantro and slice the avocado. Juice the lime into a small bowl.

Step 2

Heat a large skillet over medium heat and add the olive oil. Once the oil is warm, add the diced red bell pepper and zucchini. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender.

Step 3

Sprinkle the ground cumin, chili powder, and garlic powder over the sautéed vegetables. Stir well to coat. Cook for an additional 2 minutes, then remove the skillet from heat.

Step 4

To assemble the burritos, start by warming the whole wheat tortillas in a dry skillet or microwave for a few seconds until pliable.

Step 5

Place a quarter of the cooked brown rice in the center of each tortilla, followed by a quarter of the black beans, sautéed vegetables, and fresh spinach.

Step 6

Top with a few slices of avocado and a sprinkle of chopped cilantro. Squeeze a little lime juice over the ingredients, and add a pinch of ground black pepper if desired.

Step 7

Fold the sides of each tortilla inward, then roll it up tightly from the bottom to form a burrito. Repeat with the remaining tortillas and ingredients.

Step 8

Serve immediately, or wrap in foil for an on-the-go meal. Enjoy your low sodium vegetable burrito!

Nutrition Facts

Serving size	(1401.6g)

Amount per serving	% Daily Value*
Calories	1644.4

Total Fat 57.4g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat 5.1g
Cholesterol 0mg	0%
Sodium 1728.7mg	0%
Total Carbohydrate 249.5g	0%
Dietary Fiber 54.1g	0%
Total Sugars 22.1g
Protein 49.8g	0%

Vitamin D 0IU	0%
Calcium 414.8mg	0%
Iron 16.7mg	0%
Potassium 2789.9mg	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: 30.1%

Protein: 11.6%

Carbs: 58.2%