Breakfast burrito

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    • Preparation time: 10
    • Cooking time: 10
    • Serves: 4

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

    Nutrition Information

    PER SERVE: Energy (kJ) 1760; Cal 420; Protein (g) 15; Fat (g) 19.0; Saturated fat (g) 6.0; Carbohydrate (g) 40.0; Sugars (g) 9.0; Fibre (g) 14.3; Sodium (mg) 469; Potassium (mg) 784; Calcium (mg) 275; Iron (mg) 3.3

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