CHARGRILLED CAPSICUM & CORN BURRITO
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.