• Tex Mex Vegetable Burritos
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Tex Mex Vegetable Burritos

Tex Mex Vegetable Burritos

  1. 1 tbsp Tomato Puree
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 0 Each Red Onions
  4. 100 g Red Kidney Beans
  5. 1 Each Red Chilli
  6. 0 Each Red Capsicums
  7. 20 g Mixed Lettuce
  8. 1 tbsp Mexican Spices
  9. 10 g Grated Tasty Cheese
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 3 Each Corn Tortillas
  12. 20 g Coriander
  13. 1 Each Carrots
  1. 2 tbsp Tomato Puree
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 1 Each Red Onions
  4. 200 g Red Kidney Beans
  5. 1 Each Red Chilli
  6. 1 Each Red Capsicums
  7. 40 g Mixed Lettuce
  8. 2 tbsp Mexican Spices
  9. 20 g Grated Tasty Cheese
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 6 Each Corn Tortillas
  12. 40 g Coriander
  13. 1 Each Carrots
  1. 3 tbsp Tomato Puree
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 1 Each Red Onions
  4. 300 g Red Kidney Beans
  5. 2 Each Red Chilli
  6. 1 Each Red Capsicums
  7. 60 g Mixed Lettuce
  8. 3 tbsp Mexican Spices
  9. 30 g Grated Tasty Cheese
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 9 Each Corn Tortillas
  12. 60 g Coriander
  13. 2 Each Carrots
  1. 4 tbsp Tomato Puree
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 1 Each Red Onions
  4. 400 g Red Kidney Beans
  5. 2 Each Red Chilli
  6. 1 Each Red Capsicums
  7. 80 g Mixed Lettuce
  8. 4 tbsp Mexican Spices
  9. 40 g Grated Tasty Cheese
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 12 Each Corn Tortillas
  12. 80 g Coriander
  13. 2 Each Carrots
  1. 6 tbsp Tomato Puree
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 2 Each Red Onions
  4. 600 g Red Kidney Beans
  5. 3 Each Red Chilli
  6. 2 Each Red Capsicums
  7. 120 g Mixed Lettuce
  8. 6 tbsp Mexican Spices
  9. 60 g Grated Tasty Cheese
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 18 Each Corn Tortillas
  12. 120 g Coriander
  13. 3 Each Carrots

Prep:

  1. Wash and finely chop chilli.
  2. Drain and rinse kidney beans.
  3. Wash and dice capsicum.
  4. Peel and chop onions.
  5. Peel and coarsely grate carrots.
  6. Wash coriander, finely chop stems and roughly chop leaves.

Method:

  1. Serve warm tortillas topped with lettuce, vegetable mixture and cheese. Garnish with coriander leaves and chilli if you like it hot.
  2. Heat tortillas on a dry frying pan for 30 seconds each side and wrap in a clean tea towel to keep warm.
  3. Heat a lightly oiled, large frying pan over a medium to high heat. Add onion. Cook, stirring, for 2 minutes. Add carrot and capsicum. Cook, stirring, for about 2 to 3 minutes, until slightly softened.
  4. Stir in spice mix, tomato puree, beans and 1/4 cup of water per person. Bring to boil. Simmer rapidly, stirring occasionally for about 12 minutes, or until thickened. Remove from heat. Stir in coriander stems and season with salt and pepper.
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