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Two Bean Vegetarian Burritos with Charred Capsicum

These burritos are such a quick, easy and affordable mid-week meal. Filled with charred capsicum and red onion, melted cheese and a Mexican spiced bean mix served with creamy smashed avocado and a simple side salad.

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Breakdown

Char the veggies.
Cook the bean mix.
Heat the tortillas.
Assemble and roll the burritos.
Pan-fry the burritos.
Make the side salad and smashed avocado.
Serve up and enjoy!

Tips

It’s important to wrap your burrito well so the filling doesn’t spill out when you pan-fry them. We like to roll them like this.
When cooking the veggies, we try not to move them around in the pan too much so they can get nice and charred.
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Shortcuts

If you’re short on time you don’t have to pan-fry the burritos.

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Meal prep guide - if you followed the meal prep guide you would have already made the bean filling and charred the veggies.

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This recipe serves four, if you’re cooking for two simply halve the recipe, leave out the black beans and only mash half of the kidney beans.

INGREDIENTS Ingredients

2 red capsicums (sliced)
1 red onion (sliced)
Olive oil
Salt and pepper
2 cloves garlic (crushed)
2 tsp ground coriander
2 tsp ground cumin
1 tsp dried oregano
½ tsp chilli flakes
400g kidney beans (rinsed and drained)
400g black beans (rinsed and drained)
½ cup water or stock
Olive oil
Salt and pepper

2 cups grated cheddar cheese
6 flour tortillas

2 avocados
½ cup coriander (finely chopped)
½ head petite cos (finely sliced)
3 tomatoes (diced)
1 lemon (juice)

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Heat a little olive oil in a large pan over a high heat. Add the capsicum and onion and cook for 7-10 minutes until charred and cooked through; set aside.
Add some olive oil to a saucepan or saute pan over a low-medium heat. Add the garlic, oregano, chilli, cumin and coriander and then add the kidney beans. Cook for a couple of minutes before adding the stock or water.
Allow this to simmer for a few minutes before using a potato masher to slightly mash the kidney beans; add the black beans, cook for a couple more minutes, season with salt and pepper and then remove from the heat.

Heat the tortillas as per packet instructions.
Time to assemble the burritos, add a little cheese to each tortilla, add the bean mixture and then the charred veggies and roll into a burrito.
Pan-fry each burrito in a little olive oil for a minute on each side until golden brown and the cheese has melted.

Add the avocados to a large plate and mash with the back of a fork, squeeze over the juice of ½ a lemon and season with salt and pepper.
To make the side salad add the cos, coriander and tomatoes to a bowl and squeeze over the other half of the lemon juice.
Serve the burritos alongside the side salad and smashed avocado.

VARIATIONS

‍Vegetables

Add some zucchini to the charred veggies.
Add some fresh chilli or extra chilli flakes if you like it spicy.

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Other

Serve with some sour cream.

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