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Mexican bean burritos

Serves: 8
Prep: 15
Cook: 30

    A delicious and refreshing way to incorporate more legumes into your diet.


    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
    • 1 avocado
    • ½ lemon, juice only
    • 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


    Bean mix
    1. 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.
    2. 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.
    1. 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.
    1. Prepare vegetables and cheese and place on a plate ready to serve.
    Burritos can be prepared 2 ways:
    Make it all up
    1. 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.
    2. Bake burritos for 15-20 minutes or until cheese is golden, serve with guacamole, salsa, sour cream and salad leaves. 
    Make your own
    1. Wrap tortillas in foil and place in the oven for 5-8 minutes or until heated through.
    2. Place all ingredients on the table and make your wrap the way you like it.

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