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.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Prepare the charred veggies (store in an airtight container in the fridge)
Ingredients
- 2 red capsicums (sliced)
- 1 red onion (sliced)
- Olive oil
- Salt and pepper
Method
- 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. Allow to cool completely before popping in an airtight container.
Prepare the bean filling (store in an airtight container in the fridge)
Ingredients
- 2 garlic cloves (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
Method
- 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.
- Allow to cool completely before popping in an airtight container.
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.
Shortcuts
- If you’re short on time you don’t have to pan-fry the burritos.
Shortcuts
Vegetables
- Add some zucchini to the charred veggies.
- Add some fresh chilli or extra chilli flakes if you like it spicy.
Other
- Serve with some sour cream.
Ingredients
Veggies
- 2 red capsicums (sliced)
- 1 red onion (sliced)
- Olive oil
- Salt and pepper
Bean filling
- 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
- 6 flour tortillas
- 2 cups grated cheddar cheese
- 2 avocados
- ½ cup coriander (finely chopped)
- ½ head petite cos (finely sliced)
- 3 tomatoes (diced)
- 1 lemon (juice)
Method
- 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.
Other
- Serve with some sour cream.
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