Healthy Bean Burrito Recipe

Prep: 15 mins
Cook: 20 mins
Serves: 6

Ingredients

spray olive or canola oil spray
1 onion, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tbs smoked paprika
1 zucchini, grated
1 x 400g can no-added-salt diced tomatoes
2 carrots, grated
1 cup frozen corn kernel
2 x 400g cans no-added-salt red kidney beans, drained and rinsed
1 x 400g can no-added-salt brown lentils, drained and rinsed
2 tomatoes, chopped
12 leaves lettuce, shredded
6 tortillas

Method

Spray a large non-stick saucepan with oil and place on medium to high heat.
Cook onion for 3 minutes, stirring occasionally.
Add spices and cook for 1 minute until fragrant.
Add zucchini, carrot, corn kernels, canned tomatoes, lentils and beans.
Simmer uncovered for 15 minutes, or longer if time permits, stirring occasionally until thickened.
If desired, heat tortillas in the microwave for 1 minute on HIGH, or according to packet instructions.
To serve, top each tortilla with bean mix, tomato and lettuce then roll up to enclose filling.

Serving Suggestion: Tip: Make a big batch of filling and freeze. Ladle individual servings into ziplock bags, squeeze the air out and seal. Lay flat in the freezer for up to 6 months.

Comment: *To make this dish gluten free, use gluten free wraps or tortillas

Healthy tip!

We are family! Enjoy some quality time together at the dinner table and switch off all other distractions.

More tips

Nutrition Information


	per serving	per 100g
Energy	1969 kJ	446 kJ
Protein	19 g	4 g
Fat, total	9 g	2 g
— saturated	2 g	0.5 g
Carbohydrate	69 g	16 g
— sugars	15 g	3 g
Sodium	1052 mg	238 mg
Fibre	16 g	4 g

Member comments & rating

Comments (2)

These were delicious! I left out the capsicum and added some taco seasoning while cooking for extra flavour then served with some light sour cream. They made a good lunch the next day too.
Jane Kompier
Posted on: 10 Dec 19
Made this for 4, everyone really liked this. I added some chili flakes to spice it up a bit. Would definitely have this again.
April Foord
Posted on: 08 Apr 18