Chargrilled capsicum and corn burrito
4
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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 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
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.
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