- 1 tbs olive oil
- 1 red capsicum, diced
- 200g corn kernels (fresh or frozen)
- 400g tin of black beans, drained and rinsed
- 1 tbs smoked paprika
- pinch of salt
- 1 avocado, diced
- ½ bunch of coriander, leaves picked
- juice of 1 lime
- 4 wholegrain tortillas
- 100g reduced-fat spreadable cream cheese
![Print hero](https://images.contentstack.io/v3/assets/blt9039451385f46c16/blted3001b83a0c19a7/635fd894e2cf04055019f6d2/breakfast-burrito.jpg?width=910&height=400&format=jpg&quality=95&crop=910%3A400)
Breakfast burrito
Serves: 4
Prep: 10
Cook: 10
Ingredients
Method
- Heat oil in a large frypan over medium-high heat. Cook capsicum for 2-3 minutes or until tender and lightly charred. Add corn kernels and black beans and cook for 1-2 minutes or until warmed. Stir through paprika. Season with a pinch of salt.
- Combine avocado, coriander leaves and lime juice in a small bowl. Toss to coat.
- Warm tortillas in a microwave or oven if desired. Place on serving plates and spread cream cheese down the middle. Top with capsicum mixture and avocado before wrapping up.