Low Sodium Tex Mex Burrito Recipes

LOW SODIUM MEAT MIX FOR BURRITOS AND TACOS

Steps:

• Heat the oil in a large pan over medium-high heat. When ready, place and crumble the meat in the pan.
• When the meat is cooked, add the garlic, the onion, the pepper and the spices and cook for 3 to 4 minutes,
• In a bowl, dilute the cornstarch in the beef broth and pour this mixture into the meat mixture. Cook until thickened, about 5 minutes.
• Remove from the heat, add the tomatoes, corn and beans and let cool a bit before serving.

LOW SODIUM TEX MEX BURRITO

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.

TEX-MEX BURRITOS

Steps:

• Heat oven to 350°F. Lightly grease 13x-9-inch pan. In large skillet, cook ground beef, potatoes, onion and chiles over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked and vegetables are tender, stirring frequently. Drain.
• Add beans, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently.
• Spoon 1/2 cup beef mixture in center of each tortilla. Sprinkle each with heaping 2 tablespoons cheese. Roll up each tortilla, enclosing filling; fold ends under. Place seam side down in greased pan; cover with foil.
• Bake at 350°F. for 10 to 12 minutes or until thoroughly heated. Serve burritos with salsa and sour cream.

PHIL'S TEX-MEX BURRITOS

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.

TEX-MEX BURRITO

Steps:

• In a small bowl, mix the tomatoes, half the spring onions and half the red chilli with some seasoning and set aside. Beat the eggs and milk with a fork with some seasoning.
• Heat the oil in a large non-stick pan and fry the remaining spring onion and chilli for 1 min, then pour in the egg mix. Gently scramble the eggs by dragging the egg mixture as it sets into the middle of the pan. Cook to your liking, then take off the heat and throw on the cheese. Stir through, then divide between the wraps. Tuck up the top and bottom of each wrap and roll up, then slice in half and serve with the homemade tomato salsa, soured cream and guacamole, if you like.