Cook Well, Eat Well

Vegetarian Burrito

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Serves 6



olive or canola oil spray 

1 large brown onion 

1 tsp ground cumin 

1 tsp ground coriander 

1 tsp paprika 

1 medium zucchini, grated 

1 capsicum 

400 g can crushed tomatoes  

1 carrot, grated 

400 g can no-added-salt corn kernels, drained 

400 g can no-added-salt red kidney beans, drained 

12 tortillas 

1 cup reduced-fat cheddar cheese, grated 

2 tomatoes, chopped 

6 lettuce leaves, shredded 



  1. Spray a large non-stick saucepan with oil and place on medium to high heat. 
  2. Cook onion for 3 minutes, stirring occasionally.  
  3. Mix through cumin, coriander, paprika and season with pepper; cook for 1 minute until fragrant.  
  4. Add zucchini, capsicum, carrot, corn kernels, canned tomatoes and beans.  
  5. Simmer uncovered for 15 minutes, or longer if time permits, stirring occasionally until thickened.  
  6. If desired, heat tortillas in the microwave for 1 minute on HIGH, or according to packet instructions.  
  7. To serve, place 2 tortillas on each plate. Top each tortilla with bean mix and sprinkle with cheese. Add tomatoes and lettuce then roll up to enclose filling. 

Recipe from © State of Western Australia 2012, reproduced with permission

Tip: Add spicy salsa and guacamole for extra zing.