Low Sodium Veggie Burrito

Discover a flavorful and heart-healthy twist on a classic with this Low Sodium Veggie Burrito recipe! Packed with vibrant, nutrient-rich ingredients like sautéed red bell pepper, zucchini, and fresh spinach, this burrito bursts with wholesome goodness without added salt. Seasoned with a fragrant blend of chili powder, cumin, and paprika, the filling features unsalted black beans and nutty brown rice for a satisfying, protein-packed base. Topped with creamy avocado, zesty lime juice, and fresh cilantro, all wrapped in a soft whole wheat tortilla, this quick and easy dish is perfect for meal prep or an on-the-go lunch. Ready in just 35 minutes, this low-sodium burrito is a delicious, guilt-free option for anyone looking to enjoy a nutritious plant-based meal.

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces Whole wheat tortillas (low sodium)
• 1.5 cups Cooked black beans (unsalted or low-sodium, rinsed and drained)
• 1 cup Cooked brown rice (unsalted)
• 1 medium Red bell pepper, diced
• 1 medium Zucchini, diced
• 1 medium Yellow onion, diced
• 2 cups Fresh spinach (chopped)
• 0.25 cup Cilantro, chopped
• 1 large Avocado, sliced
• 2 tablespoons Lime juice, freshly squeezed
• 1 tablespoon Olive oil
• 2 cloves Garlic, minced
• 1 teaspoon Chili powder (salt-free)
• 1 teaspoon Ground cumin
• 0.5 teaspoon Ground paprika
• 0.25 teaspoon Black pepper, freshly ground

Directions

Step 1

Heat a large nonstick skillet over medium heat and add the olive oil.

Step 2

Add the diced onion, red bell pepper, and zucchini to the skillet. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are tender.

Step 3

Add the minced garlic, chili powder, cumin, paprika, and black pepper to the skillet. Stir and cook for another 1–2 minutes until the spices are fragrant.

Step 4

Reduce the heat to low, add the cooked black beans and brown rice to the skillet, and stir to combine. Cook for 2–3 minutes until heated through.

Step 5

Remove the skillet from the heat and stir in the chopped spinach. The residual heat will wilt the spinach slightly.

Step 6

On a clean work surface or plate, lay one tortilla flat. Spoon about 1/4 of the veggie and rice mixture onto the center of the tortilla.

Step 7

Top with sliced avocado, a sprinkle of chopped cilantro, and a drizzle of fresh lime juice.

Step 8

Fold in the sides of the tortilla and roll it tightly to form a burrito. Repeat with the remaining tortillas and filling.

Step 9

Serve immediately or wrap in foil for a meal on the go. Enjoy your low-sodium veggie burrito!

Nutrition Facts

Serving size	(1613.8g)

Amount per serving	% Daily Value*
Calories	1602.7

Total Fat 57.8g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 357.8mg	0%
Total Carbohydrate 235.5g	0%
Dietary Fiber 64.4g	0%
Total Sugars 21.2g
Protein 59.1g	0%

Vitamin D 0IU	0%
Calcium 593.8mg	0%
Iron 21.6mg	0%
Potassium 4197.8mg	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: 30.6%

Protein: 13.9%

Carbs: 55.5%