- 1 tbs oil
- 1 medium onion, sliced
- 1 red capsicum, sliced
- 2 cobs corn, cut from cob
- 1 tsp cumin seeds
- 300g can black beans, drained and rinsed
- ¼ cup coriander
- 1 tbs lime
- 1 cup cooked brown ric
- ½ cup low fat grated cheese
- ½ cup lite sour cream
- ½ cup thick and chunky salsa
- 6 jumbo flour tortillas
Toasted Mexican burritos
Serves: 6
Prep: 10
Cook: 5
Ingredients
Method
- Heat oil in a frypan and add onion, capsicum and corn. Saute until soft.
- Add cumin seeds and saute for 1 minute.
- Stir through beans, coriander and lime. Heat through.
- Lay tortilla on bench. Add ½ cup bean mixture, ¼ cup rice, 1 tbs each of cheese, sour cream and salsa.
- Fold ends in and roll up tortilla. Repeat with all 6 tortillas.
- Heat toasted sandwich maker and toast burritos for 2 minutes or until golden and crispy.
Tips
- A dairy free option can be made by removing cheese and sour cream from recipe and replacing with guacamole.