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Mexican burrito slice

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Recipe may contain gluten, peanuts, tree nuts, milk and soy.

Packed with black beans, cheddar, jalapeño chillis and more Mexican flavours, this burrito zucchini slice is a lunchbox item you’ll be making on repeat.

15 Ingredients


  • 5 (20cm diameter) soft flour tortillas

  • 400g sweet potato, peeled, cut into 1cm pieces

  • 400g can black beans, rinsed, drained

  • 420g can corn kernels, rinsed, drained

  • 120g (11/2 cups) coarsely grated cheddar

  • 2 tbsp Mexican burrito spice mix

  • 4 eggs, lightly whisked

  • 125ml (1/2 cup) milk

  • 1 medium tomato, thinly sliced into rounds

  • 1 small red onion, thinly sliced into rings

  • 2 fresh jalapeño chilies, deseeded, chopped

  • 2 tsp fresh lime juice

  • 1 ripe avocado, sliced

  • Sour cream, to serve

  • Fresh coriander leaves, to serve

4 Method Steps


  • Step 1

    Preheat oven to 180C/160C fan forced. Lightly grease a 20 x 30cm (base measurement) slice pan. Cover the base and sides with tortillas

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    (5 (20cm diameter) soft flour tortillas), overlapping and allowing them to sit 2cm above the edge of the pan.


  • Step 2

    Boil, steam or microwave the sweet potato (400g sweet potato, peeled, cut into 1cm pieces) until just tender. Set aside to cool.

  • Step 3

    Meanwhile, combine the beans (400g can black beans, rinsed, drained), corn (420g can corn kernels, rinsed, drained) and cheese (120g (11/2 cups) coarsely grated cheddar) in a large bowl. Season. Combine the spice mix (2 tbsp Mexican burrito spice mix), egg (4 eggs, lightly whisked) and milk (125ml (1/2 cup) milk) in a large jug. Pour into bean mixture and gently stir to combine. Spoon mixture into the tortilla base. Smooth the surface. Arrange the tomato (1 medium tomato, thinly sliced into rounds), onion (1 small red onion, thinly sliced into rings) and jalapeño (2 fresh jalapeño chilies, deseeded, chopped) on top, pressing down lightly into the surface.

  • Step 4

    Bake, covering loosely with foil if the edges are overbrowning, for 30-35 minutes or until set and golden. Drizzle the lime juice (2 tsp fresh lime juice) over the avocado (1 ripe avocado, sliced) and season with a little salt. Top the slice with the avocado, sour cream (Sour cream, to serve) and coriander (Fresh coriander leaves, to serve). Serve.
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Recipe Notes

  • To freeze: Cut into individual portions and wrap in 2 layers of plastic wrap. Label, date and freeze for up to 3 months. To serve, thaw in the fridge overnight and reheat in the microwave or in a non-stick frying pan over medium heat until just heated through.
Image by Vanessa Levis

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