Low Sodium Recipes: Chicken and Black Bean Burrito Filling

Are you looking for a low-sodium recipe that doubles as a family dinner and the theme of a night around the fire pit with friends? Well, you’ve come to the right place. Chicken and Black Bean Burrito Bowls are kid-friendly, customizable, healthy, and delicious. This dish could be the main course of your Tex-Mex themed get together! Just lay out some cooked rice, corn taco shells, soft tortillas, cheese, sour cream, guacamole, and whatever else you want! For a casual get-together, lay all the toppings out like a taco/burrito bar and let guests serve themselves! There’s hardly a person that doesn’t like a big spread of good food in a casual setting. A no-sodium option for those who are sensitive to salt is to buy a bag of uncooked black beans and soak them the night before the big day. Simply season them to taste and use instead of a can! This episode of Delicious Food 101 features The Chef, La Critico, and El Gastronomo.

The Chef: “La Critico, as you are not a fan of rice related products, I am interested to hear what you think of this dish.” La Critico: “It’s really nice to have the rice and filling separate so you can kind of make your own thing. The fresh tomatoes and stuff are good too. The burrito filling is well seasoned.” The Chef: “Well thank you sir!”

The Chef: “El Gastronomo, do you like this grub?” El Gastronomo: “…..(chewing)….Mmm-hmmm.” The Chef: “Is it better than the stuff I usually make with rice?” El Gastronomo: “…(nods emphatically)…” 

The Burrito Filling: 2 cups shredded rotisserie chicken, 1 15 oz. can reduced sodium black beans (or two cups pre-soaked black beans seasoned to taste), 1 cup homemade condensed chicken soup (recipe coming soon!) or 1/2 cup sour cream, 4 tomatoes, 1 yellow onion, 1 zucchini, 8 sweet peppers, 1 jalapeno (optional), 1/2 tsp. paprika, 1/2 tsp. garlic powder, 1/4 tsp. onion powder, 1/2 tsp. freshly ground black pepper, 1/4 tsp. ground cumin, 1/2 tsp. dried chives, olive oil for sauteing.

Dice all of the veggies. Saute the onion until softened and partially caramelized, now saute the peppers and zucchini for five minutes. In a large serving bowl, mix together the cooked veggies and tomatoes, black beans, shredded chicken, and chicken soup or sour cream with a rubber spatula. Add the spices and mix until combined. Serve immediately or refrigerate until needed.

Serve this with taco shells, tortillas, or as is with toppings!

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