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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