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.

Ingredients
  • 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

Weight, measurement and temperature conversions

View nutrition information per serve

Method
  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

Per serve
1770
423
15.0
15.6
6.0
50.0
8.6
9.7
586
646
174
2.7