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Photo of Lentil, spiced beef and roast capsicum burritos by WW

Lentil, spiced beef and roast capsicum burritos

Total Time
30 min
15 min
15 min
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


2 clove(s), crushed

Ground paprika

1 tsp, sweet

Dried chilli flakes

½ tsp

Lean beef mince, raw

250 g

Lentils, canned, rinsed, drained

240 g, (1 x 400g can)


2 medium, chopped


1 medium, chopped

Roasted capsicum, not in oil

100 g, chopped

Fresh coriander

2 tbs, chopped, plus extra to garnish

Multigrain tortilla

4 regular, (4 x 40g)

Extra light cheddar cheese

½ cup(s), grated, (60g)

Plain or natural yoghurt, low-fat, no added sugar

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.