Vegetarian Burrito
Prep: 15 mins
Cook: 20 mins
Serves: 6
4
4
Meatless mexican? It's possible... and delicious!
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Ingredients

  • olive or canola oil spray
  • 1 large brown onion
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 medium zucchini, grated
  • 1 capsicum
  • 400 g can crushed tomatoes
  • 1 carrot, grated
  • 400 g can no-added-salt corn kernels, drained
  • 400 g can no-added-salt red kidney beans, drained
  • 12 tortillas
  • 1 cup reduced-fat cheddar cheese, grated
  • 2 tomatoes, chopped
  • 6 lettuce leaves, shredded

Method

  1. Spray a large non-stick saucepan with oil and place on medium to high heat.
  2. Cook onion for 3 minutes, stirring occasionally.
  3. Mix through cumin, coriander, paprika and season with pepper; cook for 1 minute until fragrant.
  4. Add zucchini, capsicum, carrot, corn kernels, canned tomatoes and beans.
  5. Simmer uncovered for 15 minutes, or longer if time permits, stirring occasionally until thickened.
  6. If desired, heat tortillas in the microwave for 1 minute on HIGH, or according to packet instructions.
  7. To serve, place 2 tortillas on each plate. Top each tortilla with bean mix and sprinkle with cheese. Add tomatoes and lettuce then roll up to enclose filling.


Serving Suggestion: Add spicy salsa and guacamole for extra zing

Healthy tip!

Use the left-over water from cooking vegetables to make stock or soup. It's full of vitamins!

More tips

Nutrition Information

per serving per 100g
Energy 1300 kJ 322 kJ
Protein 17.5 g 4.3 g
Fat, total 6.3 g 1.6 g
— saturated 2.3 g 0.6 g
Carbohydrate 39.7 g 9.8 g
— sugars 11.2 g 2.7 g
Sodium 824 mg 204 mg
Fibre 12.3 g 3 g

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Comments (1)

  • Avatar

    These are easy to make and really tasty. I used the wholemeal stand and stuff tortillas and they seemed to work well. Next time I would probably add some fresh chilli to spice them up a bit more.
    Cathy Speed
    Posted on: 21 Oct 16

Rating (1 ratings)

4