Lentil, spiced beef and roast capsicum burritos

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A great weekend lunch or Saturday night dinner, these burritos are packed full of Mexican flavour – perfect for a weekend fiesta!

  • 1 tsp olive oil
  • 1 medium red onion, finely chopped
  • 2 clove(s) fresh garlic, crushed
  • 1 tsp ground paprika, sweet
  • 1/2 tsp chilli flakes
  • 250 g lean beef mince
  • 240 g canned lentils, rinsed, drained, (1 x 400g can)
  • 2 medium fresh tomato, chopped
  • 1 medium zucchini, chopped
  • 100 g roasted capsicum without oil, chopped
  • 2 tbs fresh coriander, chopped, plus extra to garnish
  • 4 individual multigrain tortilla, (4 x 40g)
  • 1/2 cup(s), grated extra light cheddar cheese, (60g)
  • 1/4 cup(s) reduced-fat natural yoghurt

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.

Add lentils, tomatoes, zucchini and capsicum and cook, stirring, for 3 minutes or until zucchini is just tender. Stir in chopped coriander.

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.

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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