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Photo of Chargrilled capsicum and corn burrito by WW

Chargrilled capsicum and corn burrito

Total Time
25 min
10 min
15 min
Tasty wholegrain burritos filled with chargrilled capsicums, corn, black beans, avocado and coriander. If your not a big fan of black beans you can swap them out for red kidney beans.



1 cob(s), large, cob, husk removed

Red capsicum

1 large, thinly sliced

Red onion

1 small, cut into thin wedges

99% fat-free, plain or natural yoghurt, unsweetened

½ cup(s), (120g)

Fresh coriander

2 tbs, chopped

Ground cumin

½ tsp

Multigrain tortilla

160 g, (4 x 40g tortillas)

Iceberg lettuce

¼ leaf, shredded

Canned black beans, rinsed, drained

1 400g can, warmed


½ medium, sliced

Oil spray

2 x 3 second spray(s)


  1. Heat a chargrill over medium-high heat. Lightly spray corn, capsicum and onion with oil. Cook corn, turning occasionally, for 15 minutes or until tender and slightly charred. Transfer to a board. Using a sharp knife, cut kernels from cob.Transfer to a plate.
  2. Meanwhile, cook capsicum and onion, turning, for 2–3 minutes or until tender and slightly golden. Transfer to plate with corn.
  3. Combine yoghurt, coriander, cumin and 1½ tablespoons water in a small bowl.
  4. Heat tortillas following packet instructions. Top tortillas with lettuce, bean mixture, avocado and yoghurt sauce. Wrap to enclose filling. Serve.