Beef & Bean Burritos

Move over Chipotle. 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


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. liquid smoke (optional)
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 (available at Whole Foods)
1 c. tomato salsa
1/2 c. sour cream


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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