Lentil, spiced beef and roast capsicum burritos

Total Time
A great weekend lunch or Saturday night dinner, these burritos are packed full of Mexican flavour – perfect for a weekend fiesta!
  • olive oil
    1 tsp
  • red onion
    1 medium, finely chopped
  • fresh garlic
    2 clove(s), crushed
  • ground paprika
    1 tsp, sweet
  • chilli flakes
    ½ tsp
  • lean beef mince
    250 g
  • canned lentils, rinsed, drained
    240 g, (1 x 400g can)
  • fresh tomato
    2 medium, chopped
  • zucchini
    1 medium, chopped
  • roasted capsicum without oil
    100 g, chopped
  • fresh coriander
    2 tbs, chopped, plus extra to garnish
  • multigrain tortilla
    4 individual, (4 x 40g)
  • extra light cheddar cheese
    ½ cup(s), grated, (60g)
  • reduced-fat natural yoghurt
    ¼ cup(s)
  1. Heat oil in a large saucepan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, paprika and chilli and cook, stirring, for 30 seconds or until fragrant. Add mince and cook, stirring to break up lumps, for 3 minutes or until browned.
  2. Add lentils, tomatoes, zucchini and capsicum and cook, stirring, for 3 minutes or until zucchini is just tender. Stir in chopped coriander.
  3. Preheat a sandwich press. Top each tortilla with one-quarter of the mince mixture and sprinkle with cheese. Fold to enclose filling. Cook burritos for 2–3 minutes or until golden.
  4. Serve burritos topped with yoghurt and extra coriander.
SERVING SUGGESTION: Baby spinach or rocket leaves.TIP: You can use red kidney beans instead of lentils.

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