• 1 small onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 tsp Gregg's Ground Chipotle
  • ½ tsp Gregg's Rubbed Oregano
  • 400g can Wattie's Chopped Tomatoes in Puree
  • ½ tsp sugar
  • 400g Wattie's Pinto Beans in Springwater, drained and rinsed
  • 75g low fat cream cheese
  • 6 regular sized tortillas
  • 1-2 cup shredded lettuce
  • 1 small avocado, peeled and sliced
  • ½ red capsicum, deseeded and diced
  • Fresh coriander leaves (optional)
  1. Heat a dash of oil in a pan. Add onion and garlic and cook over a low heat until onion softens. Add Gregg’s Ground Chipotle and Gregg’s Rubbed Oregano. Stir and cook a further 1 minute. Pour over Wattie’s Chopped Tomatoes in Puree and add sugar. Stir while bringing to the boil. Reduce heat and continue cooking, stirring frequently until sauce is reduced to 1 cup.*
  2. Mash drained Wattie’s Pinto Beans or alternatively pulse in a food processor until roughly chopped. Add to the sauce with the cream cheese. Stir to mix. Set aside.
  3. Heat tortillas according to packet instructions. To assemble the burritos, fill tortillas with shredded lettuce, pinto bean mix, avocado, red capsicum and coriander, if wished. Roll up to enclose filling.

Handy Tips

  • * It is important to reduce to sauce to 1 cup to ensure it is thick.
  • The bean filling makes a delicious dip – simply serve with corn chips or spoon over corn chips and top with grated cheese.
  • To make these into Smoky Spiced Chicken and Bean Burritos: Omit the cream cheese. Add 200g chicken mince into the pan with the onion and garlic. Stir fry until chicken colours and onion softens. Continue recipe – mixing the meat sauce into the mashed Wattie's Pinto Beans.

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