Mexican bean burritos

A fabulous vegetarian bite that’s deliciously healthy as well as fun to eat. The bean and vegetable mixture has a great spicy kick, and is combined with crunchy salad, grated cheese and creamy yogourt in tortilla wraps.

Servings Prep Time Cook Time
4servings (makes 8) 15minutes 10minutes
Servings Prep Time
4servings (makes 8) 15minutes
Cook Time
Servings: servings (makes 8)
Servings: servings (makes 8)
  1. Warm the tortillas following the package instructions. Meanwhile, make the filling. Heat the oil in a large frying pan, add the onion, garlic and peppers and cook over a medium heat, stirring, for 3 minutes until they begin to soften. Add the red chili pepper (if using) and the ground cumin and stir for 1 minute.
  2. Put the red kidney beans onto a plate and lightly crush with a fork, then add to the frying pan together with the corn and chopped tomato. Stir in the tomato and chili sauces and the water and continue to cook gently for about 4 minutes. Stir in the cilantro.
  3. Serve the hot bean mixture, lettuce, cheese and yogourt in separate bowls for everyone to help themselves. To assemble a burrito, place some lettuce in the middle of a tortilla, spoon some of the bean mixture on top, add some grated cheese and top with a dollop of yogourt. Roll up and eat immediately.
Recipe Notes

Variation: For a spicier version, include the seeds of the fresh chili pepper or add some chopped jalapeño peppers that you can buy in a jar at supermarkets.

Each serving: 16.5 g protein, 13.5 g fat of which 4 g saturates, 50 g carbohydrate, 10 grams fibre, 410 Calories