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Photo of Corn and bean burritos with tomato salsa by WW

Corn and bean burritos with tomato salsa

Total Time
40 min
15 min
25 min
This vegetarian burrito is a real vegie hit and is full of flavour thanks to fresh coriander and peppery rocket.


Olive oil

1 tbs

Brown onion

1 medium, finely chopped


1 medium, chopped


2 clove(s), crushed

Chilli powder

2 tsp, Mexican variety

No added salt tomato paste

2 tbs

Canned diced tomatoes

1 400g can, (1 x 400g can)

Four bean mix, canned, rinsed and drained

1 400g can, (1 x 400g can)

Canned corn kernels, rinsed and drained

1 420g can, (1 x 420g can)

Lime juice

1 tbs


3 medium, roma variety, chopped

Fresh coriander

2 tbs, leaves, chopped

Pumpkin seeds (pepitas)

2 tbs, (pepitas), toasted

Corn tortilla

200 g, (8 x 25g white corn tortillas)


4 cup(s), leaves, (120g)


  1. Heat oil in a large saucepan over medium-low heat. Cook onion and zucchini, stirring occasionally, for 6–7 minutes or until softened. Add garlic and chilli powder. Cook, stirring, for 1 minute or until fragrant.
  2. Add tomato paste and cook, stirring, for 1 minute. Add canned tomatoes, beans and corn and bring to the boil. Reduce heat to low and simmer, stirring, for 15 minutes or until sauce is thickened. Remove from heat and stir in juice.
  3. Place fresh tomato, coriander and pepitas in a small bowl. Season with salt and freshly ground black pepper. Stir to combine.
  4. Place tortillas on a flat surface and top with rocket and bean mixture. Fold to enclose filling. Serve topped with tomato salsa.


TIP: To warm tortillas, wrap in baking paper or foil and bake in a preheated 200ºC or 180ºC fan-forced oven for 5 minutes or until heated.