Food type: Mexican, Vegetarian
12 burrito tortillas
1 onion, chopped
300g sweet corn
1 red capsicum, chopped,
1 small red chilli, deseeded & chopped
1 vine ripened tomato, chopped finely
400g red kidney beans, rinsed
1 cup grated cheddar
Warm the burritos in the oven.
Heat oil in a large pan, sauté the onion, capsicum for 5 minutes until the onion is soft.
Add chilli, cook for 2 minutes.
Add tomato, cook for 3 minutes, stirring occasionally.
Drain the corn, drain and rinse the kidney beans. Add them to the pan, season and stir together with the other ingredients.
Spoon the filling onto each warm burrito tortilla, roll up and lay them with the edge side face down on warm plates, serve.