Toasted Mexican burritos

Current rating: 2.8 (16 ratings)
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.

  • 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

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View nutrition information per serve

  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.

Tips

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

Tips

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

Nutrition Information