Breakfast burrito

  • Skill Easy
  • Prep time 10 mins
  • Cook time 10 mins
  • Servings 4
5/5 - (1 vote)

Wrap up warm beans, charred corn and creamy avocado in this Mexican inspired burrito. Make them once and you’re guaranteed to want them again for breakfast, lunch or dinner!

Ingredients

  • 1 tbs olive oil
  • 1 red capsicum, diced
  • 200g corn kernels (fresh or frozen)
  • 400g tin of black beans, drained and rinsed
  • 1 tbs smoked paprika
  • pinch of salt
  • 1 avocado, diced
  • ½ bunch of coriander, leaves picked
  • juice of 1 lime
  • 4 wholegrain tortillas
  • 100g reduced-fat spreadable cream cheese

Method

 
  1. Heat oil in a large frypan over medium-high heat. Cook capsicum for 2-3 minutes or until tender and lightly charred. Add corn kernels and black beans and cook for 1-2 minutes or until warmed. Stir through paprika. Season with a pinch of salt.
  2. Combine avocado, coriander leaves and lime juice in a small bowl. Toss to coat.
  3. Warm tortillas in a microwave or oven if desired. Place on serving plates and spread cream cheese down the middle. Top with capsicum mixture and avocado before wrapping up.
  • Per Serve
  • Energy (kJ)
    1760
  • (Cal)
    420
  • Protein (g)
    15.0
  • Fat (g)
    19.0
  • Saturated Fat (g)
    6.0
  • Carbohydrate (g)
    40.0
  • Sugars (g)
    9.0
  • Dietary Fibre (g)
    14.3
  • Sodium (mg)
    469
  • Potassium (mg)
    784
  • Calcium (mg)
    275
  • Iron (mg)
    3.3