Tex Mex Vegetable Burritos



200 grams red kidney beans
60 grams baby cos lettuce
30 grams coriander
20 grams grated tasty cheese
6 El Cielo mixta corn tortillas
2 Roma tomato
1 carrots
1 tbsp Mexican spices
0.5 red onion
0.5 red capsicums
0.5 cup water
extra virgin olive oil*
salt & pepper*

*pantry item


– peel and chop onion
– peel and grate carrots
– wash and chop capsicums
– wash and chop tomato
– drain and rinse kidney beans
– wash and chop coriander
– wash and chop lettuce


1. Heat a large frying pan over a medium to high heat. Add olive oil and onion and cook, stirring, for 2 minutes. Add carrot and capsicum. Cook, stirring, for about 2 to 3 minutes, until slightly softened.
2. Stir in spice mix, tomato, beans and water. Bring to boil. Simmer stirring occasionally for about 8 minutes. Add a little more water if sauce thickens too much or begins to slick on the base of the pan. Remove from heat. Stir in half of the coriander.
3. Heat tortillas in a single layer on a large dry frying pan for about a minute each side. Wrap in a clean tea towel and repeat until all are warmed.
4. Serve warm tortillas topped with lettuce, vegetable mixture and cheese. Garnish with coriander.

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