Mixed pepper burritos recipe

  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 448 calories / serving
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This speedy vegetarian mixed peppers burrito makes for a fuss-free midweek meal that the whole family will enjoy. Kids and adults alike will love this colourful and fun rolling meal.

Preheat oven to gas 4, 200°C, fan 180°C.

Sauté the peppers with the olive oil in a large non-stick frying pan until soft then add the tomatoes garlic, chilli powder, red wine vinegar, caster sugar, oregano, a generous pinch of sea salt and the tomato puree. Bring to the boil then simmer for 10 minutes allowing the mixture to reduce slightly and thicken.  

Place the refried beans in a pan and heat through, stirring frequently until blended and piping hot. Wrap the tortillas in foil and place in the pre-heated oven for approximately 6 – 7  minutes until soft and piping hot (or heat according to packet instructions).

Remove from the oven, spread each tortilla with a thick layer of beans, a tablespoon of the tomatoes and peppers, 25g grated cheese, 1/2 tablespoon of coriander and 1/2 tablespoon of low fat crème fraiche. Eat immediately.

Tip: For a non-vegetarian alternative try adding 200g of sliced chicken breast.

See more Vegetarian recipes

  • Ingredients

  • 4 large wheat tortillas, 20cm diameter
  • 1/2 x 500g pack of frozen sliced mixed peppers
  • 400g (13oz) refried beans, borlotti or pinto beans, rinsed, dried and mashed
  • 400g tin of chopped tomatoes
  • 3 cloves garlic, crushed
  • 1 tbsp rice wine vinegar
  • 1 tbsp caster sugar
  • 1 tbsp tomato purée
  • 1 tbsp mild chilli powder, or to taste
  • a pinch of dried oregano
  • 1 tbsp olive oil
  • 100g (3 1/2oz) extra mature cheddar cheese
  • sea salt
  • fresh ground black pepper
  • 2 tbsp crème fraiche
  • 2 tbsp freshly chopped coriander
  • Energy 1880kj 448kcal 22%
  • Fat 16g 23%
  • Saturates 8g 39%
  • Sugars 12g 14%
  • Salt 2.7g 45%

of the reference intake
Carbohydrate 58.1g Protein 18.7g Fibre 11.1g


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