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Mexican burrito slice recipe
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Mexican-inspired burrito zucchini slice with black beans, cheddar, and jalapeños - a delicious lunchbox favorite!
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 (1 1/2 cups) coarsely grated cheddar
  • 20.00 gm 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
  • 10.60 gm fresh lime juice
  • 1 ripe avocado, sliced
  • Fresh coriander leaves, to serve
Instructions:
  • Preheat your oven to 180C/160C fan forced. Lightly grease a 20 x 30cm slice pan, then line the base and sides with tortillas, overlapping them and letting them extend 2cm above the edge of the pan.
  • Cook the sweet potato until just tender using your preferred method (boiling, steaming, or microwaving). Allow it to cool before proceeding.
  • In a large bowl, mix together the beans, corn, and cheese, then season. In a large jug, combine the spice mix, egg, and milk. Pour this mixture into the beans and gently stir to combine. Spread the mixture onto the tortilla base and smooth the surface. Top with tomato, onion, and jalapeño, gently pressing them into the surface.
  • Bake for 30-35 minutes until set and golden, covering loosely with foil if edges overbrown. Drizzle lime juice over avocado, season with salt, then top slice with avocado, sour cream, and coriander. Serve.

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