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Photo of Baked vegetarian bean and cheese tortillas by WW

Baked vegetarian bean and cheese tortillas

Total Time
1 hr 5 min
20 min
45 min
The creamy pumpkin gives these tortillas a tasty edge.


Canned red kidney beans, rinsed, drained

240 g, (1 x 400g can)

Wholemeal tortilla

4 small, (40g each)

Frozen corn

110 g

Extra light cheddar cheese

½ cup(s), grated, (60g), grated


300 g, peeled, cut into 2cm pieces

Olive oil

2 tsp

Red onion

1 small, finely chopped

Red capsicum

1 medium, finally chopped

Tomato pasta sauce

375 g, (390g)

Fresh coriander

cup(s), chopped


  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 1.5L (6-cup) capacity ovenproof dish with oil. Boil, steam or microwave pumpkin until tender. Drain.
  2. Heat oil in a non-stick frying pan over medium heat. Add onion and capsicum and cook, stirring, for 5 minutes or until softened. Add pasta sauce and bring to the boil. Reduce heat to low and simmer, covered, for 10 minutes or until thickened.
  3. Add pumpkin, kidney beans and corn to the sauce and stir to combine. Reserve 11⁄3 cups (330ml) bean mixture. Cool remaining mixture slightly and stir in cheese.
  4. Warm tortillas following packet instructions. Lay tortillas on a flat surface. Spoon bean and cheese mixture down the centre of each tortilla. Roll to enclose filling. Place tortillas, seam-side up, in prepared dish and cover with foil. Bake for 15–20 minutes or until hot.
  5. Stir reserved bean mixture in frying pan over low heat until hot. Serve tortillas topped with the reserved bean mixture and coriander.