Wrap up warm beans, charred corn and creamy avocado in this Mexican inspired burrito. Make them once and you’re guaranteed to want them again for breakfast, lunch or dinner!
Heat oil in a large frypan over medium-high heat. Cook capsicum for 2-3 minutes or until tender and lightly charred. Add corn kernels and black beans and cook for 1-2 minutes or until warmed. Stir through paprika. Season with a pinch of salt.
Combine avocado, coriander leaves and lime juice in a small bowl. Toss to coat.
Warm tortillas in a microwave or oven if desired. Place on serving plates and spread cream cheese down the middle. Top with capsicum mixture and avocado before wrapping up.
