Chargrilled capsicum and corn burrito
1 individual, cob, husk removed
1 large, thinly sliced
1 small, cut into thin wedges
99% fat-free plain yoghurt
½ cup(s), (120g)
2 tbs, chopped
160 g, (4 x 40g tortillas)
¼ individual, shredded
canned black beans, rinsed, drained
1 can(s), 400g size can, warmed
½ medium, sliced
2 x 3 second spray(s)
- 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.
- Meanwhile, cook capsicum and onion, turning, for 2–3 minutes or until tender and slightly golden. Transfer to plate with corn.
- Combine yoghurt, coriander, cumin and 1½ tablespoons water in a small bowl.
- Heat tortillas following packet instructions. Top tortillas with lettuce, bean mixture, avocado and yoghurt sauce. Wrap to enclose filling. Serve.