Low Sodium Tex Mex Burrito Food
LOW SODIUM TEX MEX BURRITO
There is about 40 calories, 30 mg of sodium, and 6 grams of protein per burrito in the filling. The shell has 400 mg of sodium and 200 calories. I usually make mine pretty big and only eat one. Sometimes, if my sodium is low for the day, I will make 2 smaller one. Crazy hint: I cut 1/3 of the flour tortilla shell off and roll it up. It cuts the sodium to about 250 mg!
Time 20m
Yield About 10 burritos
Number Of Ingredients 5
Steps:
- Put the beans and taco seasoning in a saucepan and cook the life out of them. After they simmer for about 5 minutes, I take a potato masher and smash them up up. Be sure and stir a lot to keep them from scorching as the water cooks down.
- Hint: If there is too much liquid and you are in a hurry, add some instant mashed potato flakes to thicken.
- Put the mixture in the center of a flour tortilla and top with as much onion as you like. I use just enough cheese for flavor to keep the sodium content down.
- Pop it in the microwave for about a minute and a half.
- Serve with low sodium salsa.
Nutrition Facts :
PHIL'S TEX-MEX BURRITOS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F and grease a 9 by 13-inch baking pan.
- In a large skillet, cook the beef until mostly browned. Stir in onions, chiles and garlic and cook until onions have softened. Add the tomatoes, oregano and cumin and cook until the tomatoes have thickened to form a sauce about 10 minutes.
- Heat the tortillas so that they are pliable--either over a gas flame or in a microwave oven.
- Divide meat among the tortillas, about 1/4 cup per tortilla, and sprinkle each with cheese. Roll up tortillas and place in baking dish and top with more grated cheese. Bake for 10 minutes. Garnish with a thick salsa, sour cream and chopped cilantro if desired.
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