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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.

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