CHARGRILLED CAP­SICUM & CORN BUR­RITO

Weight Watchers Magazine (Australia) - - Vegetarian -

Smart­points VALUE PER SERVE 10 | SERVES 4 | PREP 20 mins | COOK­ING TIME 15 mins

1 tbs olive oil 1 large red cap­sicum, thinly sliced 1 small red onion, cut into thin wedges 1 cup frozen corn, thawed 425g can black beans, drained ½ cup (120g) no-fat Greek-style nat­u­ral yo­ghurt 2 tbs chopped fresh co­rian­der ½ tsp ground cumin 4 x 40g whole­grain tor­tillas ¼ ice­berg let­tuce, shred­ded ½ medium av­o­cado, sliced

1 Heat oil in a large non-stick fry­ing pan over medium-high heat. Cook cap­sicum, onion and corn for 5-10 min­utes or un­til ten­der and slightly golden. Add beans and heat through.

2 Com­bine yo­ghurt, co­rian­der, cumin and 1½ ta­ble­spoons wa­ter in a small bowl. Sea­son with salt and pep­per.

3 Heat tor­tillas fol­low­ing packet in­struc­tions. Top tor­tillas with let­tuce, bean mix­ture, av­o­cado and yo­ghurt sauce. Wrap to en­close.

THIS RECIPE IS Veg­e­tar­ian.

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