Department of Health & Human Services
Premiers Active April

Red Kidney Bean Burrito

Swap your usual meat filling in your burrito for delicious, nutritious and protein filled beans!

Preparation Time: 30 minutes
Serves: 4


  • 2 corn cobs (husks removed)
  • 1 tsp (metric) extra virgin olive oil
  • 800 grams canned kidney beans (rinsed and drained)
  • 1 tsp (metric) smoked paprika
  • 4 ripe roma tomatoes (diced)
  • 1 tsp (metric) tabasco sauce
  • 1/2 red onion (very finely diced)
  • 1/4 cup roughly chopped coriander leaves
  • 1 ripe avocado
  • 1 tsp (metric) lemon juice
  • 4 jumbo tortilla wraps (preferably whole grain)
  • 40 grams grated cheddar cheese
  • 2 cups shredded iceberg or butter lettuce
  • lime wedges (to serve)


  1. Preheat a grill pan until hot, place corn cobs on pan and cook for 10 minutes, turning every few minutes until starting to char all over. Allow to cool slightly and slice off kernels.
  2. Heat oil in a frying pan and add kidney beans, paprika and corn kernels and stir gently until warmed through.
  3. Place a tortilla on the warm grill pan and sprinkle a little cheese on the tortilla, cook until it melts or grill marks appear on the underside of the tortilla. Repeat.
  4. For tomato salsa, combine tomatoes, tabasco, onion and coriander.
  5. For guacamole, mash avocado with lemon juice until smooth.
  6. Assemble tortillas, spread a little guacamole on each tortilla and top with kidney bean mix and lettuce. Serve tomato salsa on the side.

Each serve of this recipe provides (minimum):

  • 2.5 serves of vegetables
  • 1 serve of grain foods
  • 1 serve lean meat/alternatives (approx.)

Nutrition Information

Average Quantity Per Serve
Energy 2440kJ
Protein 25g
Sodium 210mg
Total fat 22g
Saturated fat 6g
Carbohydrates 60g
Fibre 9g

activeapril-nutrition-logoRecipe Source

Recipe selected by Nutrition Australia. For more delicious and healthy recipes for you and your family, visit the Nutrition Australia website.

Source: Grains & Legumes Nutrition Council

Last updated: March 1, 2017 at: 5:48 pm

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