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Photo of Chargrilled capsicum and corn burrito by WW

Chargrilled capsicum and corn burrito

4 - 7
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min
Tasty wholegrain burritos filled with chargrilled capsicums, corn, black beans, avocado and coriander. If your not a big fan of black beans you can swap them out for red kidney beans.



1 individual, cob, husk removed

Red capsicum

1 large, thinly sliced

Red onion

1 small, cut into thin wedges

99% fat-free plain yoghurt

½ cup(s), (120g)

Fresh coriander

2 tbs, chopped

Ground cumin

½ tsp

Multigrain tortilla

160 g, (4 x 40g tortillas)

Iceberg lettuce

¼ leaf, shredded

Canned black beans, rinsed, drained

1 400g can, warmed


½ medium, sliced

Oil spray

2 x 3 second spray(s)


  1. Heat a chargrill over medium-high heat. Lightly spray corn, capsicum and onion with oil. Cook corn, turning occasionally, for 15 minutes or until tender and slightly charred. Transfer to a board. Using a sharp knife, cut kernels from cob.Transfer to a plate.
  2. Meanwhile, cook capsicum and onion, turning, for 2–3 minutes or until tender and slightly golden. Transfer to plate with corn.
  3. Combine yoghurt, coriander, cumin and 1½ tablespoons water in a small bowl.
  4. Heat tortillas following packet instructions. Top tortillas with lettuce, bean mixture, avocado and yoghurt sauce. Wrap to enclose filling. Serve.