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Toasted Mexican burritos

Serves: 6
Prep: 10
Cook: 5

    'Fast food' made at home can be very healthy. An easy homemade salsa, nutty rice and toppings nestled in a tortilla shell is a quick pick me up after training, kids returning home from school or Sunday night dinner.

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    • 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


    1. Heat oil in a frypan and add onion, capsicum and corn. Saute until soft.
    2. Add cumin seeds and saute for 1 minute.
    3. Stir through beans, coriander and lime. Heat through.
    4. Lay tortilla on bench. Add ½ cup bean mixture, ¼ cup rice, 1 tbs each of cheese, sour cream and salsa.
    5. Fold ends in and roll up tortilla. Repeat with all 6 tortillas.
    6. Heat toasted sandwich maker and toast burritos for 2 minutes or until golden and crispy.


    • A dairy free option can be made by removing cheese and sour cream from recipe and replacing with guacamole.

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