Ingredients
Bean mix
- 1 tbs oil
- 1 brown onion, finely chopped
- 1 clove garlic, crushed
- ½ tsp chilli powder
- 1 red capsicum, deseeded and chopped
- 1 ½ cups corn kernels, drained
- 420g can red kidney beans, drained and rinsed
- 420g can cannellini beans, drained and rinsed
- 420g can diced tomatoes
- ¼ cup coriander leaves, chopped
- ½ cup mint leaves, chopped
Guacamole
- 1 avocado
- ½ lemon, juice only
Salad
- 1 small butter lettuce, leaves washed and separated
- 1 carrot, grated
- 1 lebanese cucumber, halved and sliced
- 1 cup fat reduced cheese, grated
- ¼ cup salsa
- ¼ cup light sour cream
- 8 burrito tortillas
Method
Bean mix
- Heat oil in a large non-stick frying pan over medium-high heat. Add onion, garlic, chilli and capsicum and cook, stirring occasionally 3-4 minutes or until heated through.
- Add corn, kidney beans, cannellini beans and canned tomatoes, cook for a further 5 minutes, stirring until texture is soft and heated through. Fold through coriander and mint.
Guacamole
- To prepare guacamole, scrape out the avocado using a spoon (remove the stone first), mash in a plastic bowl with a fork and add a squeeze of lemon juice, this will stop avocado going brown.
Salad
- Prepare vegetables and cheese and place on a plate ready to serve.
Burritos can be prepared 2 ways:
Make it all up
- Preheat oven to 180°C. Spoon bean mix, carrot and cucumber into tortillas. Roll up to enclose filling. Place seam side down, in a prepared dish. Sprinkle with cheese.
- Bake burritos for 15-20 minutes or until cheese is golden, serve with guacamole, salsa, sour cream and salad leaves.
Make your own
- Wrap tortillas in foil and place in the oven for 5-8 minutes or until heated through.
- Place all ingredients on the table and make your wrap the way you like it.