Tex-Mex Style Burrito


  • 1 tbsp olive oil
  • 1/2 onion
  • 3/4 cup salsa (fresh or pre-made - both work well)
  • 1 cup capsicum
  • 1/2 cup corn
  • 1 can black beans
  • 1 1/2 cups shredded cooked meat
  • OR 1 1/2 cups shredded cooked meat alternative
  • 6 large tortillas
  • OR 6 large wraps
  • 1 1/2 cups cooked rice (leftover rice is great)
  • 1/4 cups coriander
  • 1 cup shredded cheese (optional)
  • avocado (optional)


  • Prep Ingredients: Chop onion, shred coriander and grill capsicum.
  • Add onion and oil to a large pan and cook until soft.
  • Add corn, capsicum and coriander in the pan and stir until well combined.
  • Combine your choice of meat, beans and rice and cook until cooked through. Allow the mixture to rest for 2-3 minutes.
  • In the meantime, heat up the salsa in a separate sauce pan.
  • Heat tortillas over a hot pan or grill for 30 seconds on each side to make them easier to fold.
  • Fill the middle of the tortilla with the meat and rice mixture, then add salsa, cheese and avocado.
  • Fold the ends of the wrap over the filling and roll so that you have a nice parcel.
  • We recommend pressing the tortilla into a sandwich press or hot pan to seal the edges and ensure it doesn't come undone!

Dairy-Free: Use a dairy-free cheese alternative to sprinkle over the burrito filling.

Gluten-Free: Use gluten-free wraps to make your burrito (corn or sweet potato wraps are the best!)

Vegan-adaptable: Use meat alternatives (e.g. Quorn) or tofu as the filling for your burrito)

Meat Recommendations: Chicken, beef, ham or Quorn meat alternatives work as well.