Mexican Bean Burritos

A fabulous vegetarian bite that's deliciously healthy as well as fun to eat. The bean and vegetable mixture has a great spicy kick, and is combined with crunchy salad, grated cheese and creamy yogurt in tortilla wraps.

Mexican Bean Burritos


  • 8 soft flour tortillas
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 small green capsicum, deseeded and chopped
  • 1 small red capsicum, deseeded and chopped
  • 1 red chilli, deseeded and finely chopped (optional)
  • 1⁄2 teaspoon ground cumin
  • 400 g can red kidney beans, drained and rinsed
  • 1 cup (175 g) frozen corn kernels
  • 1 large tomato, chopped
  • 1⁄4 cup (65 g) no-salt-added tomato sauce
  • 1 tablespoon chilli sauce
  • 2 tablespoons water
  • 2 tablespoons chopped fresh coriander
  • 1⁄2 iceberg lettuce, shredded
  • 1⁄2 cup (50 g) grated mature cheddar cheese
  • 1⁄2 cup (130 g) low-fat natural yogurt


  1. Warm the tortillas following the packet instructions. Meanwhile, make the filling. Heat the oil in a large frying pan, add the onion, garlic and capsicums and cook over a medium heat, stirring, for 3 minutes until they begin to soften. Add the red chilli (if using) and the ground cumin and stir for 1 minute.
  2. Put the red kidney beans onto a plate and lightly crush with a fork, then add to the frying pan together with the corn and chopped tomato. Stir in the tomato and chilli sauces and the water and continue to cook gently for about 4 minutes. Stir in the fresh coriander.
  3. Serve the hot bean mixture, lettuce, cheese and yogurt in separate bowls for everyone to help themselves. To assemble a burrito, place some lettuce in the middle of a tortilla, spoon some of the bean mixture on top, add some grated cheese and top with a dollop of yogurt. Roll up and eat immediately.

Serves: 4 (8 burritos)
Preparation: 15 minutes
Cooking: 10 minutes
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