Breakfast Burrito
Recipe provided by Sanitarium Health Food Company
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!
Serves 4
Ingredients
1 tablespoon olive oil
1 red capsicum, diced
200g corn kernels (fresh or frozen)
400g tin of black beans, drained and rinsed
1 tablespoon 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
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.
Combine avocado, coriander leaves and lime juice in a small bowl. Toss to coat.
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.