Roast beef and bean burritos
- 400g can black beans, drained and rinsed
- 300g jar chunky tomato salsa
- 4 wholegrain tortillas
- 200g sliced, cooked roast beef
- 2 medium carrots, grated
- 2 medium tomatoes, sliced
- 1 baby cos lettuce, shredded
- 1 avocado, sliced
- 50g reduced-fat cheddar, grated
1 Add the beans and salsa to a saucepan and warm through for 3–4 minutes over medium heat. Roughly mash about half the beans with the back of a fork.
2 Wrap tortillas in foil and warm in the oven, or warm them in a sandwich press, or without foil in the microwave for a few seconds.
3 Lay tortillas out on a plate and fill evenly with roast beef, bean mix, carrots, tomato, lettuce, avocado and cheese. Wrap up and serve the burritos alongside any leftover salad.
For a vegetarian version, you can leave out the roast beef & add a little extra cheese.
Nutrition Info (per serve)
Total fat 14.9g
–Saturated fat 4.9g
Dietary fibre 11.0g
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