Guacamole Burritos

Guacamole Burritos


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.


Serves: 6 

  • 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

Preparation:15min  ›  Cook:5min  ›  Ready in:20min 

  1. Preheat an oven to 180 degrees C.
  2. Combine the tinned tomatoes, fresh tomatoes, 1/2 of the onion, garlic, coriander and chilli in a food processor. Chop roughly; do not puree.
  3. Combine the pulp of the avocados and the remaining onion in a large bowl. Mash until almost smooth. Season with salt and pepper.
  4. 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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