Beef & Bean Burritos

Move over Qdoba. These hearty meal-size burritos are so tasty, you’ll hardly believe they’re low sodium. Store any leftover filling in an airtight container in the fridge and it’ll be as good or even better the next day. If you run out of lavash roll-ups, simply warm the filling and serve alongside salsa, sour cream and unsalted tortilla chips for a delicious new take on nachos.

Serves 4.

SODIUM CONTENT: 151.4 mg per serving

INGREDIENTS

FILLING:
1 lb. lean ground beef
1 medium onion, diced finely
1 jalapeno pepper, minced (with seeds)
2 cloves garlic, minced
1 15-oz. can no-salt-added black beans, drained and rinsed
2/3 c. cooked corn kernels (fresh, if possible)
1 T. no-salt-added tomato ketchup
1 T. tomato paste
1 t. honey
3/4 t. Colgin Liquid Smoke (available at many supermarkets nationwide and online at healthyheartmarket.com)
2 t. dried cilantro
1 1/2 t. ground cumin
1 t. ground paprika
1/2 t. ground coriander
1/2 t. ground mustard

1 pkg. Garden City All-Natural Lavash Roll-Ups (available at Whole Foods markets; check online for availability)
1 c. tomato salsa
1/2 c. sour cream

DIRECTIONS

Brown the ground beef in a large skillet or saute pan over medium-high heat. Add the onion, minced jalapeno and garlic and saute 5 minutes. Add the remaining filling ingredients, reduce heat to medium-low and cook 10 minutes, stirring frequently. Remove from heat. Place roll-ups on a clean surface and divide filling between them. Top each with 3 T. salsa and 1 1/2 T. sour cream. Fold the top and bottom of the roll-up toward the filling, fold one of the sides over the filling to cover and then carefully roll the burrito shut. Repeat with remaining burritos. Serve warm or at room temperature.

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7 Responses to Beef & Bean Burritos

  1. Amy says:

    So good! Tried this for the first time tonight and it completely satisfied my craving for a burrito. So glad found your website while on Pinterest. Just starting a low-sodium diet due to high blood pressure. Finding good food has been a challenge. I’m looking forward to left overs tomorrow!

  2. Pingback: Difference between: burritos and chimichangas - ErinNudi.com

  3. Carol says:

    Made this last night. I am not a fan of salsa, so instead I topped it with Opadilly greek yogurt dip. I also put a little shredded cheese on – it was fabulous! And I have to say, I used spices in this recipe that I’ve never used before, including the liquid smoke. Thanks!

  4. Jenn says:

    What are your thoughts on whether these can be frozen and reheated in the microwave (much like those wonderful but oh-so-sodium frozen burritos from the grocery?)

    • Christy says:

      Hey Jenn! Great idea! My only reservation is that the tortillas have a tendency to harden up like crackers when nuked. SO.. what I’d recommend is to simply make the filling and freeze in an airtight container, and freeze the tortillas separately in a ziptop bag. Then when you want a burrito, scoop out enough filling, grab a tortilla, and microwave each separately. The filling will need a longer cook time (maybe 1-2+ mins)- the tortilla VERY little (think seconds – less is more here!) Then assemble. It’s not as convenient as the pre-made frozen ones, but still fast when you want one – and the results should be better. Really hope this helps!

      Wishing you all the very best, Christy

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