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38 people made this
Here's a great take on traditional burritos combining kidney beans, guacamole and home made salsa. Delicious, light and even vegetarian.
400g tinned whole tomatoes, drained, rinsed, patted dry
2 roma tomatoes, quartered
1 onion, chopped, divided
1 clove garlic, coarsely chopped
1/4 cup fresh coriander
1/2 fresh chilli
salt and pepper to taste
4 avocados, halved with pits removed
12 wheat tortillas
1 (400g) tin kidney beans, rinsed and drained
2 cups torn cos lettuce
- Preheat an oven to 180 degrees C.
- Combine the tinned tomatoes, fresh tomatoes, 1/2 of the onion, garlic, coriander and chilli in a food processor. Chop roughly; do not puree.
- Combine the pulp of the avocados and the remaining onion in a large bowl. Mash until almost smooth. Season with salt and pepper.
- Spread tortillas in a single layer on baking tray. Place in oven until warm, about 5 minutes. Spread tortillas with guacamole. Top with beans, salsa and lettuce.
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