Beef and Bean Burritos

Ingredients

  • olive or canola oil spray
  • 1 large onion, peeled and diced
  • 500 g lean beef mince
  • 2 tsp ground cumin or ground coriander
  • 1 tsp paprika
  • 2 tbs no-added-salt tomato paste
  • 1 medium zucchini, grated
  • 1 red capsicum, finely diced
  • 1 carrot, peeled and grated
  • 420 g can reduced-salt corn kernels, drained and rinsed
  • 400 g can no-added-salt diced tomatoes
  • 400 g can no-added-salt red kidney beans, drained and rinsed
  • 12 wholegrain or reduced-fat tortillas or soft wraps (20cm)
  • 2 cups reduced-fat cheddar cheese, grated
  • 3 tomatoes, diced
  • 6 large lettuce leaves, shredded
  • 3 spring onions (including green tops), ends trimmed, chopped

Recipe Info

Tip: Freezing information: allow cooked beef mix to cool before freezing in an airtight container for up to 3 months. Thaw overnight in the fridge then reheat in the microwave or heat through on the stove.

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