Breakfast burrito

Serves: 4
Prep: 10
Cook: 10
Wrap up warm beans, charred corn and creamy avocado in this Mexican inspired burrito. Make them once and you’re guaranteed to want them again for breakfast, lunch or dinner!

Ingredients

  • 1 tbs olive oil
  • 1 red capsicum, diced
  • 200g corn kernels (fresh or frozen)
  • 400g tin of black beans, drained and rinsed
  • 1 tbs smoked paprika
  • pinch of salt
  • 1 avocado, diced
  • ½ bunch of coriander, leaves picked
  • juice of 1 lime
  • 4 wholegrain tortillas
  • 100g reduced-fat spreadable cream cheese

Method

  1. Step 1

    Heat oil in a large frypan over medium-high heat. Cook capsicum for 2-3 minutes or until tender and lightly charred. Add corn kernels and black beans and cook for 1-2 minutes or until warmed. Stir through paprika. Season with a pinch of salt.
  2. Step 2

    Combine avocado, coriander leaves and lime juice in a small bowl. Toss to coat.
  3. Step 3

    Warm tortillas in a microwave or oven if desired. Place on serving plates and spread cream cheese down the middle. Top with capsicum mixture and avocado before wrapping up.