• med fat 6.14g 6.14%
  • low sat fat 1.04g 1.04%
  • med salt 230.05mg 0.23%
  • low sugar 3.73g 3.73%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Heat oil in saucepan, add onion and garlic and cook for 2-3 minutes until onion is soft.
  2. Add garlic, tomatoes, beans and burrito spice mix.  Bring to the boil, then reduce heat and simmer for 10-15 minutes until the liquid is evaporated and the mixture is thick.
  3. Heat burrito or taco shells according to packet instructions.
  4. Place a layer of bean sauce on the burrito or in the taco.
  5. Add layers of lettuce, tomatoes, carrot, zucchini and grated cheese on the bean sauce.
  6. Top with a spoonful of salsa and yoghurt or low fat sour cream.
  7. Sprinkle with parsley. Wrap the burrito.
  8. Place the burrito or taco on a plate and serve.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
386.46g
100.00g
Energy (kJ)
2437.39kJ
630.70kJ
Protein (g)
17.23g
4.46g
Total fat (g)
23.73g
6.14g
- Saturated fat (g)
4.04g
1.05g
- Polyunsaturated fat (g)
7.75g
2.01g
- Monounsaturated fat (g)
10.41g
2.69g
Cholesterol (mg)
5.44mg
1.41mg
Carbohydrate-available (g)
67.63g
17.50g
CarbohydrateSE (g)
67.63g
17.50g
- Sugars (g)
14.40g
3.73g
Water (g)
256.07g
66.26g
Dietary fibre (g)
14.54g
3.76g
Thiamin (mg)
0.38mg
0.10mg
Riboflavin (mg)
0.21mg
0.05mg
Niacin (mg)
3.19mg
0.82mg
Niacin equivalents (mg)
6.06mg
1.57mg
Vitamin C (mg)
27.46mg
7.11mg
Total folate (ug)
55.74ug
14.42ug
Total vitamin A equivalents (ug)
337.19ug
87.25ug
Retinol (ug)
11.40ug
2.95ug
Beta carotene equivalents (ug)
1958.28ug
506.73ug
Sodium (mg)
889.03mg
230.05mg
Potassium (mg)
831.28mg
215.10mg
Magnesium (mg)
138.47mg
35.83mg
Calcium (mg)
336.90mg
87.18mg
Phosphorus (mg)
422.60mg
109.35mg
Iron (mg)
4.45mg
1.15mg
Zinc (mg)
2.76mg
0.71mg

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This page has been produced in consultation with and approved by: Australian Processing Tomato Research Council

Last updated:

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