Corn and bean burritos with tomato salsa
1 medium, finely chopped
1 medium, chopped
2 clove(s), crushed
2 tsp, Mexican variety
No added salt tomato paste
Canned diced tomatoes
1 can(s), (1 x 400g can)
Four bean mix, canned, rinsed and drained
1 can(s), 400g size can, (1 x 400g can)
Canned corn kernels in brine, rinsed, drained
1 420g can, (1 x 420g can)
3 medium, roma variety, chopped
2 tbs, leaves, chopped
Pumpkin seeds (pepitas)
2 tbs, (pepitas), toasted
200 g, (8 x 25g white corn tortillas)
4 cup(s), leaves, (120g)
- Heat oil in a large saucepan over medium-low heat. Cook onion and zucchini, stirring occasionally, for 6–7 minutes or until softened. Add garlic and chilli powder. Cook, stirring, for 1 minute or until fragrant.
- Add tomato paste and cook, stirring, for 1 minute. Add canned tomatoes, beans and corn and bring to the boil. Reduce heat to low and simmer, stirring, for 15 minutes or until sauce is thickened. Remove from heat and stir in juice.
- Place fresh tomato, coriander and pepitas in a small bowl. Season with salt and freshly ground black pepper. Stir to combine.
- Place tortillas on a flat surface and top with rocket and bean mixture. Fold to enclose filling. Serve topped with tomato salsa.