21 Flavorful Sunday Low Sodium Mexican Recipes To Try

Sundays are perfect for enjoying delicious, home-cooked meals with family and friends.

But if you’re mindful of sodium intake, traditional Mexican recipes can sometimes be a challenge.

Fortunately, with the right ingredients and a few clever substitutions, you can savor the bold, vibrant flavors of Mexican cuisine without overloading on salt.

In this article, we’ve compiled 21 low-sodium Mexican recipes that are ideal for a relaxing Sunday.

From hearty casseroles and comforting soups to light tacos and fresh ceviches, these recipes deliver authentic taste while keeping sodium levels in check.

Whether you’re looking for a satisfying brunch, a colorful lunch, or a hearty dinner, these recipes make it easy to enjoy Mexican flavors in a healthy, heart-conscious way.

21 Flavorful Sunday Low Sodium Mexican Recipes To Try

Eating low-sodium doesn’t have to be boring, and Mexican cuisine is the perfect example of bold flavors that can be enjoyed healthily.

These 21 Sunday low-sodium Mexican recipes make it easy to plan a full day of delicious meals—from brunch to dinner—without worrying about excess salt.

With fresh ingredients, wholesome grains, and creative flavoring, you can indulge in the vibrant tastes of Mexico while keeping your health in mind.

Start your Sunday with a zesty breakfast, enjoy a colorful lunch, and finish with a comforting dinner—all while maintaining a low-sodium diet.

These recipes are perfect for anyone looking to eat heart-healthy without sacrificing flavor or fun.

Sunday Low Sodium Mexican Recipe

This low-sodium grilled chicken fajita bowl is vibrant, flavorful, and perfect for a relaxing Sunday lunch or dinner.

Packed with colorful bell peppers, caramelized onions, and a zesty lime-cilantro dressing, it delivers all the classic Mexican flavors without the extra salt.

Served over brown rice or quinoa, it’s both satisfying and heart-healthy.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium red onion, sliced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp garlic powder
• ½ tsp black pepper
• Juice of 1 lime
• 2 tbsp fresh cilantro, chopped
• 1 cup cooked brown rice or quinoa
• Optional: avocado slices or salsa for topping

Instructions:

1. Preheat your grill or stovetop grill pan over medium heat.
2. In a small bowl, combine smoked paprika, cumin, chili powder, garlic powder, and black pepper. Rub the spice mixture evenly over the chicken breasts.
3. Toss the sliced bell peppers and onion with 1 tbsp olive oil and a pinch of black pepper.
4. Grill the chicken for 6–7 minutes per side, or until fully cooked (internal temperature 165°F / 74°C). Remove from heat and let rest for 5 minutes, then slice thinly.
5. Grill or sauté the peppers and onions for 5–6 minutes, until tender but still slightly crisp.
6. Assemble the bowl by layering brown rice or quinoa at the base, topping with grilled chicken, peppers, and onions. Drizzle with lime juice and sprinkle chopped cilantro on top. Add optional avocado or salsa if desired.

This grilled chicken fajita bowl is a wholesome, low-sodium option that doesn’t compromise on flavor.

The fresh vegetables and spices create a colorful, healthy meal perfect for a relaxing Sunday.

Sunday Low Sodium Mexican Recipe

These low-sodium black bean and sweet potato tacos are a delicious vegetarian option for Sunday dining.

With roasted sweet potatoes, protein-packed black beans, and a tangy avocado-lime crema, these tacos are hearty, comforting, and packed with vibrant Mexican flavors.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp black pepper
• 1 can (15 oz) no-salt-added black beans, drained and rinsed
• 1 tsp lime juice
• 6 small corn tortillas
• ½ cup red cabbage, shredded
• 1 ripe avocado
• 2 tbsp plain Greek yogurt
• 1 tbsp lime juice
• 2 tbsp fresh cilantro, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, smoked paprika, cumin, and black pepper. Spread on a baking sheet and roast for 25–30 minutes, turning once halfway through, until tender and slightly caramelized.
2. In a small saucepan, heat black beans with 1 tsp lime juice until warm.
3. Prepare the avocado-lime crema by blending avocado, Greek yogurt, and 1 tbsp lime juice until smooth.
4. Warm corn tortillas in a dry skillet over medium heat for 1–2 minutes per side.
5. Assemble tacos by layering roasted sweet potatoes, black beans, and shredded cabbage on each tortilla. Drizzle with avocado-lime crema and sprinkle with chopped cilantro.

These sweet potato and black bean tacos are a satisfying, low-sodium alternative to traditional taco fillings.

The creamy avocado-lime sauce and roasted vegetables provide a flavorful, nutritious Sunday meal.

Sunday Low Sodium Mexican Recipe

Zesty lime shrimp and veggie skewers are a light, refreshing dish ideal for a Sunday dinner.

Marinated in citrus and spices instead of salt, these skewers are bursting with flavor while remaining heart-healthy.

Serve with a side of cilantro-lime rice for a complete meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 small zucchini, sliced into thick rounds
• 1 small red onion, cut into chunks
• 2 tbsp olive oil
• Juice of 2 limes
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp black pepper
• 2 tbsp fresh cilantro, chopped
• 1 cup cooked brown rice, for serving

Instructions:

1. In a bowl, combine olive oil, lime juice, smoked paprika, garlic powder, and black pepper. Add shrimp and vegetables, tossing to coat. Marinate for 15–20 minutes.
2. Preheat grill or broiler. Thread shrimp and vegetables onto skewers, alternating pieces.
3. Grill skewers for 2–3 minutes per side, until shrimp are pink and opaque and vegetables are tender with light char marks.
4. Remove skewers and sprinkle with chopped cilantro. Serve over a bed of cooked brown rice.

These lime shrimp and veggie skewers are quick, colorful, and full of low-sodium flavor.

Perfect for a healthy and festive Sunday meal, they bring the fresh taste of Mexican cuisine to your table.

Sunday Low Sodium Mexican Recipe

These low-sodium chicken and vegetable enchiladas are rich, comforting, and bursting with authentic Mexican flavors.

Using homemade low-sodium tomato sauce and a mix of colorful vegetables, this dish is perfect for a leisurely Sunday dinner without overloading on salt.

Ingredients:

• 2 cups cooked, shredded chicken breast
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 small onion, diced
• 1 cup corn kernels (fresh or frozen)
• 8 small whole wheat tortillas
• 2 cups low-sodium tomato sauce
• 1 tsp smoked paprika
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp garlic powder
• ½ tsp black pepper
• ½ cup shredded low-sodium cheddar or Monterey Jack cheese
• 2 tbsp fresh cilantro, chopped

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, sauté onions, bell pepper, and zucchini over medium heat with 1 tsp olive oil until tender, about 5–6 minutes. Add corn and cooked chicken, stirring to combine. Season with smoked paprika, chili powder, cumin, garlic powder, and black pepper.
3. Spread ½ cup of tomato sauce on the bottom of a 9×13-inch baking dish.
4. Place a portion of the chicken-vegetable mixture in each tortilla and roll tightly. Arrange enchiladas seam-side down in the dish.
5. Pour the remaining tomato sauce over the top and sprinkle with shredded cheese. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
6. Garnish with fresh cilantro before serving.

These enchiladas offer a hearty, flavorful Sunday meal without added sodium.

The combination of tender vegetables, seasoned chicken, and rich tomato sauce makes this dish a healthy crowd-pleaser.

Sunday Low Sodium Mexican Recipe

This creamy low-sodium Mexican corn chowder is perfect for a Sunday lunch or starter.

With sweet corn, bell peppers, and subtle spices, it provides warmth and richness without relying on salt.

A hint of lime adds brightness, making this chowder irresistible.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 3 cups fresh or frozen corn kernels
• 2 medium potatoes, peeled and diced
• 4 cups low-sodium vegetable broth
• 1 tsp cumin
• ½ tsp smoked paprika
• ¼ tsp black pepper
• 1 cup unsweetened almond milk or low-fat milk
• Juice of 1 lime
• 2 tbsp fresh cilantro, chopped
• Optional: chopped green onions for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté onions and garlic until translucent, about 3–4 minutes.
2. Add red bell pepper, corn, and potatoes. Stir in cumin, smoked paprika, and black pepper. Cook for 2–3 minutes.
3. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
4. Using an immersion blender, partially blend the chowder to achieve a creamy texture while leaving some corn and potato pieces intact.
5. Stir in almond milk and lime juice. Adjust seasoning with more black pepper if desired.
6. Serve hot, garnished with fresh cilantro and optional green onions.

This Mexican corn chowder is a comforting, low-sodium soup that balances creamy richness with fresh, bright flavors.

It’s ideal for a leisurely Sunday meal.

Sunday Low Sodium Mexican Recipe

These low-sodium Mexican stuffed peppers are a colorful and healthy Sunday dinner option.

Filled with a mixture of quinoa, black beans, corn, and aromatic spices, they’re hearty, flavorful, and completely satisfying without extra salt.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) no-salt-added black beans, drained and rinsed
• 1 cup corn kernels
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp black pepper
• 1 cup low-sodium tomato sauce
• ¼ cup shredded low-sodium cheese (optional)
• 2 tbsp fresh cilantro, chopped

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, sauté onions and garlic in 1 tbsp olive oil until translucent, about 3–4 minutes. Add chili powder, cumin, smoked paprika, and black pepper, stirring for 1 minute.
3. Remove from heat and mix in quinoa, black beans, corn, and ½ cup tomato sauce.
4. Spoon the filling into the prepared bell peppers and place them in a baking dish. Top with remaining tomato sauce and optional cheese.
5. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until peppers are tender and cheese (if using) is melted.
6. Garnish with fresh cilantro before serving.

These stuffed peppers are a vibrant, nutrient-packed low-sodium dish perfect for a Sunday dinner.

They provide hearty satisfaction while keeping flavors bright and fresh.

Sunday Low Sodium Mexican Recipe

These baked fish tacos are light, flavorful, and perfect for a Sunday lunch or dinner.

By using a homemade mango salsa and baking instead of frying, this low-sodium recipe delivers vibrant Mexican flavors without the extra salt.

Ingredients:

• 1 lb white fish fillets (cod, tilapia, or mahi-mahi)
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp black pepper
• 1 tbsp olive oil
• 8 small corn tortillas
• 1 cup shredded cabbage
• 1 ripe mango, diced
• ½ red bell pepper, diced
• 2 tbsp red onion, finely diced
• 1 tbsp lime juice
• 1 tbsp fresh cilantro, chopped

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix chili powder, cumin, smoked paprika, and black pepper. Rub the spice mixture evenly over the fish fillets.
3. Place fish on a baking sheet lined with parchment paper, drizzle with olive oil, and bake for 12–15 minutes, until fish flakes easily with a fork.
4. While the fish bakes, prepare the mango salsa by combining mango, red bell pepper, red onion, lime juice, and cilantro in a small bowl.
5. Warm corn tortillas in a dry skillet or oven.
6. Assemble tacos by layering shredded cabbage and baked fish on each tortilla, then topping with mango salsa.

These baked fish tacos are a refreshing, low-sodium meal that balances sweet, tangy, and savory flavors.

They are ideal for a relaxing Sunday, offering a healthy twist on classic Mexican cuisine.

Sunday Low Sodium Mexican Recipe

This low-sodium chicken tortilla soup is warm, comforting, and full of fresh flavors.

Loaded with vegetables, shredded chicken, and topped with avocado, it’s a nutritious and satisfying dish for a Sunday dinner.

Ingredients:

• 2 cups cooked, shredded chicken breast
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 4 cups low-sodium chicken broth
• 1 can (14.5 oz) no-salt-added diced tomatoes
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp black pepper
• ½ cup corn kernels
• 1 ripe avocado, diced
• ½ cup fresh cilantro, chopped
• Optional: lime wedges and baked tortilla strips

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent, about 3–4 minutes.
2. Add red bell pepper and zucchini and cook for another 3 minutes.
3. Stir in shredded chicken, low-sodium chicken broth, diced tomatoes, cumin, smoked paprika, and black pepper. Bring to a simmer and cook for 15 minutes.
4. Add corn kernels and cook for an additional 5 minutes.
5. Serve soup in bowls, topping each serving with diced avocado, fresh cilantro, and optional tortilla strips or a squeeze of lime juice.

This chicken and avocado tortilla soup is a flavorful, low-sodium alternative to traditional soups.

It’s hearty, nourishing, and perfect for a Sunday meal with minimal prep.

Sunday Low Sodium Mexican Recipe

This quinoa and veggie Mexican casserole is a wholesome, low-sodium dish that’s ideal for Sunday family dinners.

Packed with colorful vegetables, black beans, and aromatic spices, it’s filling, flavorful, and completely satisfying without added salt.

Ingredients:

• 1 cup cooked quinoa
• 1 can (15 oz) no-salt-added black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup corn kernels
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp black pepper
• 1 cup low-sodium tomato sauce
• ½ cup shredded low-sodium cheese (optional)
• 2 tbsp fresh cilantro, chopped

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, sauté onions and garlic in 1 tbsp olive oil until translucent, about 3–4 minutes. Add bell pepper, zucchini, and corn, cooking until slightly tender.
3. Stir in cooked quinoa, black beans, chili powder, cumin, smoked paprika, black pepper, and half of the tomato sauce. Mix well.
4. Transfer the mixture into a greased 9×9-inch baking dish. Pour the remaining tomato sauce on top and sprinkle with cheese if using.
5. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes.
6. Garnish with fresh cilantro before serving.

This quinoa and veggie Mexican casserole is a healthy, low-sodium dish that’s colorful, filling, and perfect for a leisurely Sunday dinner.

The combination of grains, beans, and vegetables delivers both flavor and nutrition.

Sunday Low Sodium Mexican Recipe

Huevos Rancheros is a classic Mexican breakfast perfect for a Sunday brunch.

This low-sodium version uses homemade tomato sauce, fresh vegetables, and black beans to keep it flavorful without extra salt.

Ingredients:

• 4 large eggs
• 4 small corn tortillas
• 1 cup no-salt-added black beans, drained and rinsed
• 1 cup diced tomatoes
• 1 small onion, diced
• 1 clove garlic, minced
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp black pepper
• 1 tsp olive oil
• 2 tbsp fresh cilantro, chopped
• Optional: avocado slices, lime wedges

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until translucent, about 3–4 minutes.
2. Add diced tomatoes, cumin, smoked paprika, and black pepper. Simmer for 5 minutes to create a quick tomato sauce.
3. Warm corn tortillas in a dry skillet or oven.
4. In a separate pan, cook eggs sunny-side up or to your preference.
5. Assemble each tortilla by layering black beans, a cooked egg, and tomato sauce. Top with fresh cilantro and optional avocado or lime wedges.

This low-sodium huevos rancheros is a hearty, flavorful Sunday brunch dish.

The combination of eggs, beans, and fresh tomato sauce delivers authentic Mexican taste in a healthy way.

Sunday Low Sodium Mexican Recipe

This low-sodium Mexican cauliflower rice bowl is light, nutritious, and full of fresh flavors.

Roasted vegetables, black beans, and avocado create a satisfying, guilt-free meal perfect for a Sunday lunch or dinner.

Ingredients:

• 1 medium head cauliflower, grated into rice-sized pieces
• 1 cup black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 small zucchini, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp black pepper
• 1 tbsp olive oil
• 1 avocado, sliced
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime

Instructions:

1. Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until translucent.
2. Add red bell pepper, zucchini, and black beans. Cook for 5 minutes until vegetables are tender.
3. Stir in cauliflower rice, cumin, smoked paprika, and black pepper. Cook for another 5–7 minutes until cauliflower is tender but not mushy.
4. Remove from heat, drizzle with lime juice, and garnish with avocado slices and cilantro.

This Mexican cauliflower rice bowl is a fresh, low-sodium option that’s both hearty and healthy.

Perfect for a Sunday meal, it’s a simple way to enjoy Mexican flavors without excess salt.

Sunday Low Sodium Mexican Recipe

These low-sodium chicken and veggie quesadillas are easy to make, satisfying, and perfect for a casual Sunday meal.

Using fresh vegetables and a homemade seasoning blend, this dish delivers rich Mexican flavors without added salt.

Ingredients:

• 2 cups cooked, shredded chicken breast
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 small onion, diced
• 8 small whole wheat tortillas
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp black pepper
• 1 tbsp olive oil
• 1 cup shredded low-sodium cheese
• 2 tbsp fresh cilantro, chopped
• Optional: salsa or avocado for serving

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onion, bell pepper, and zucchini until tender, about 5–6 minutes.
2. Add shredded chicken, cumin, smoked paprika, and black pepper. Stir to combine and heat through.
3. Place a tortilla in a clean skillet over medium heat. Spread a portion of the chicken-vegetable mixture on half the tortilla and sprinkle with cheese. Fold over and cook 2–3 minutes per side until golden and cheese is melted.
4. Repeat with remaining tortillas and filling.
5. Cut quesadillas into wedges and garnish with fresh cilantro. Serve with salsa or avocado if desired.

These low-sodium chicken and veggie quesadillas are a flavorful, easy-to-make Sunday meal.

They’re colorful, protein-packed, and perfectly balanced without relying on salt.

Sunday Low Sodium Mexican Recipe

This light and refreshing shrimp and avocado ceviche is perfect for a Sunday brunch or appetizer.

Using fresh lime juice, tomatoes, and cilantro, this low-sodium dish is packed with vibrant Mexican flavors without any added salt.

Ingredients:

• 1 lb cooked shrimp, chopped
• 2 ripe avocados, diced
• 2 medium tomatoes, diced
• ½ small red onion, finely diced
• 1 jalapeño, seeded and minced
• Juice of 3 limes
• 2 tbsp fresh cilantro, chopped
• ½ tsp black pepper
• Optional: 1 small cucumber, diced

Instructions:

1. In a large bowl, combine shrimp, tomatoes, red onion, jalapeño, and cucumber if using.
2. Add lime juice and black pepper, tossing gently to coat all ingredients.
3. Fold in diced avocado carefully to avoid mashing.
4. Chill in the refrigerator for 15–20 minutes to allow flavors to meld.
5. Garnish with fresh cilantro before serving.

This shrimp and avocado ceviche is a bright, low-sodium dish that’s perfect for a light Sunday meal.

The citrusy marinade and fresh vegetables make it flavorful and refreshing.

Sunday Low Sodium Mexican Recipe

These stuffed poblano peppers are a hearty and colorful low-sodium Sunday dinner option.

Filled with brown rice, beans, and vegetables, and topped with a light tomato sauce, this dish is both satisfying and full of Mexican flavor.

Ingredients:

• 4 large poblano peppers, roasted, peeled, and seeds removed
• 1 cup cooked brown rice
• 1 cup black beans, drained and rinsed
• 1 small onion, diced
• 1 zucchini, diced
• 1 cup corn kernels
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp black pepper
• 1 cup low-sodium tomato sauce
• ¼ cup shredded low-sodium cheese (optional)
• 2 tbsp fresh cilantro, chopped

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, sauté onion and zucchini in 1 tbsp olive oil until tender. Stir in brown rice, black beans, corn, cumin, smoked paprika, and black pepper. Cook for 3–4 minutes.
3. Stuff each poblano pepper with the rice and vegetable mixture. Place them in a baking dish.
4. Pour tomato sauce over the stuffed peppers and sprinkle with cheese if using. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes.
5. Garnish with fresh cilantro before serving.

Stuffed poblano peppers are a nutritious and flavorful low-sodium Sunday dinner.

They’re colorful, satisfying, and a great way to enjoy a healthy Mexican meal.

Sunday Low Sodium Mexican Recipe

This low-sodium chicken fajita soup is warm, hearty, and perfect for a Sunday dinner.

Packed with chicken, bell peppers, and spices, it delivers all the flavors of fajitas in a comforting soup without added salt.

Ingredients:

• 2 cups cooked, shredded chicken breast
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small onion, sliced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp black pepper
• 1 cup corn kernels
• 1 cup cooked brown rice
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime

Instructions:

1. Heat a large pot over medium heat and sauté onion, garlic, and bell peppers in 1 tbsp olive oil until tender, about 5 minutes.
2. Add shredded chicken, low-sodium chicken broth, cumin, chili powder, smoked paprika, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Stir in corn and cooked rice, simmering for an additional 5 minutes.
4. Remove from heat and stir in lime juice.
5. Serve hot, garnished with fresh cilantro.

This chicken fajita soup is a satisfying low-sodium dish full of flavor.

Perfect for a cozy Sunday meal, it captures the essence of Mexican fajitas in a healthy, comforting soup.

Sunday Low Sodium Mexican Recipe

These beef and veggie tacos are a wholesome, low-sodium option for Sunday dinner.

Lean ground beef is combined with colorful vegetables and a mix of spices to create authentic Mexican flavors without added salt.

Ingredients:

• 1 lb lean ground beef
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp black pepper
• 8 small corn tortillas
• ½ cup shredded lettuce
• 1 ripe tomato, diced
• 2 tbsp fresh cilantro, chopped
• Optional: avocado slices or salsa

Instructions:

1. Heat a skillet over medium heat and cook ground beef until browned, breaking it up with a spatula. Drain any excess fat.
2. Add onion, bell pepper, zucchini, and garlic. Cook for 5–6 minutes until vegetables are tender.
3. Stir in chili powder, cumin, smoked paprika, and black pepper. Cook for an additional 2 minutes to blend flavors.
4. Warm corn tortillas in a dry skillet or oven.
5. Assemble tacos by filling each tortilla with beef and vegetable mixture. Top with lettuce, diced tomato, cilantro, and optional avocado or salsa.

These beef and veggie tacos are flavorful, filling, and low in sodium.

They make a perfect Sunday dinner that balances protein, vegetables, and authentic Mexican taste.

Sunday Low Sodium Mexican Recipe

This hearty lentil and vegetable stew is a nutritious, low-sodium Sunday meal.

Packed with lentils, tomatoes, corn, and bell peppers, it’s rich in protein and fiber while bursting with Mexican-inspired flavors.

Ingredients:

• 1 cup dried lentils, rinsed
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup corn kernels
• 1 can (14.5 oz) no-salt-added diced tomatoes
• 4 cups low-sodium vegetable broth
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp black pepper
• 2 tbsp fresh cilantro, chopped
• Optional: lime wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent, about 3–4 minutes.
2. Add bell pepper and zucchini, cooking for 3–4 minutes.
3. Stir in lentils, diced tomatoes, corn, vegetable broth, cumin, smoked paprika, and black pepper. Bring to a boil, then reduce heat and simmer for 25–30 minutes, or until lentils are tender.
4. Remove from heat and garnish with fresh cilantro. Serve with lime wedges if desired.

This Mexican lentil and vegetable stew is a warm, comforting low-sodium meal for Sunday.

It’s hearty, full of fiber and protein, and rich in flavor without any added salt.

Sunday Low Sodium Mexican Recipe

This chicken and veggie enchilada casserole is a flavorful, low-sodium dish perfect for Sunday dinner.

Layers of tender chicken, vegetables, and a homemade tomato sauce create a comforting, healthy Mexican meal.

Ingredients:

• 2 cups cooked, shredded chicken breast
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 small onion, diced
• 8 small corn tortillas
• 2 cups low-sodium tomato sauce
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp black pepper
• ½ cup shredded low-sodium cheese (optional)
• 2 tbsp fresh cilantro, chopped

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, sauté onion, bell pepper, and zucchini in 1 tbsp olive oil until tender. Add shredded chicken, chili powder, cumin, smoked paprika, and black pepper. Stir to combine.
3. Spread ½ cup tomato sauce on the bottom of a 9×13-inch baking dish.
4. Layer tortillas, chicken-vegetable mixture, and tomato sauce, repeating until all ingredients are used. Top with remaining tomato sauce and optional cheese.
5. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes.
6. Garnish with fresh cilantro before serving.

This low-sodium chicken and veggie enchilada casserole is comforting, colorful, and full of flavor.

It’s a perfect Sunday dinner that’s both healthy and satisfying.

Sunday Low Sodium Mexican Recipe

This low-sodium breakfast burrito is perfect for a leisurely Sunday morning.

Filled with scrambled eggs, beans, and colorful vegetables, it’s a protein-rich and flavorful way to start your day.

Ingredients:

• 4 large eggs
• 1 cup no-salt-added black beans, drained and rinsed
• 1 small red bell pepper, diced
• 1 small zucchini, diced
• 1 small onion, diced
• ½ tsp smoked paprika
• ½ tsp black pepper
• 1 tsp olive oil
• 4 whole wheat tortillas
• 2 tbsp fresh cilantro, chopped
• Optional: salsa or avocado slices

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onion, bell pepper, and zucchini until tender, about 4–5 minutes.
2. Add black beans and cook for 2 minutes until heated through.
3. In a bowl, whisk eggs with smoked paprika and black pepper. Pour over vegetables and beans, stirring gently until eggs are fully cooked.
4. Warm tortillas in a dry skillet or microwave.
5. Divide the egg and veggie mixture among tortillas, sprinkle with fresh cilantro, and roll into burritos. Serve with optional salsa or avocado slices.

This veggie-packed breakfast burrito is a hearty, low-sodium option for Sunday mornings.

It’s full of protein, fiber, and fresh vegetables for a nutritious start to the day.

Sunday Low Sodium Mexican Recipe

These grilled veggie skewers are a colorful and healthy Sunday lunch or dinner option.

Marinated in lime juice and spices instead of salt, they are bursting with fresh Mexican flavors.

Ingredients:

• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 small zucchini, sliced
• 1 small red onion, cut into chunks
• 8 cherry tomatoes
• 2 tbsp olive oil
• Juice of 2 limes
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp black pepper
• 2 tbsp fresh cilantro, chopped

Instructions:

1. In a large bowl, combine olive oil, lime juice, cumin, smoked paprika, and black pepper. Add vegetables and toss to coat.
2. Thread vegetables onto skewers, alternating types for a colorful display.
3. Preheat grill or grill pan over medium heat. Grill skewers for 10–12 minutes, turning occasionally, until vegetables are tender and lightly charred.
4. Remove from heat and garnish with fresh cilantro before serving.

These low-sodium Mexican grilled veggie skewers are a vibrant, healthy option for Sunday meals.

They’re packed with flavor and visually appealing, making them perfect for family or guests.

Sunday Low Sodium Mexican Recipe

These chicken and quinoa taco bowls are a nutritious, low-sodium option for a hearty Sunday lunch or dinner.

With seasoned chicken, black beans, fresh vegetables, and quinoa, they provide all the classic Mexican flavors in a healthy bowl.

Ingredients:

• 2 cups cooked, shredded chicken breast
• 1 cup cooked quinoa
• 1 cup no-salt-added black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 cup corn kernels
• 1 small onion, diced
• 1 tsp cumin
• ½ tsp chili powder
• ½ tsp smoked paprika
• ½ tsp black pepper
• 2 tbsp olive oil
• 2 tbsp fresh cilantro, chopped
• Optional: lime wedges or avocado slices

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onion and bell pepper until tender, about 4–5 minutes.
2. Add shredded chicken, black beans, corn, cumin, chili powder, smoked paprika, and black pepper. Cook for 5 minutes until heated through and well combined.
3. To assemble, divide cooked quinoa into bowls and top with the chicken and vegetable mixture.
4. Garnish with fresh cilantro and optional lime wedges or avocado slices.

These low-sodium chicken and quinoa taco bowls are filling, healthy, and bursting with Mexican flavors.

They’re perfect for a wholesome Sunday meal that’s quick to prepare and easy to enjoy.