Photo of Chargrilled capsicum and corn burrito by WW

Chargrilled capsicum and corn burrito

9
6
6
SmartPoints® value per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
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.

Ingredients

corn

1 individual, cob, husk removed

red capsicum

1 large, thinly sliced

red onion

1 small, cut into thin wedges

99% fat-free plain yoghurt

½ cup(s), (120g)

fresh coriander

2 tbs, chopped

ground cumin

½ tsp

multigrain tortilla

160 g, (4 x 40g tortillas)

iceberg lettuce

¼ individual, shredded

canned black beans, rinsed, drained

1 can(s), 400g size can, warmed

avocado

½ medium, sliced

oil spray

2 x 3 second spray(s)

Instructions

  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.

Start eating better than ever!