and Bean Baked Burritos

When some assembly is required, it’s the perfect occasion to get the kids to help roll up these burritos before popping them into the oven.

Serves 4


15 mins


20 mins



  • 250g barbequed chicken, shredded
  • 425g tin Mexican black or pinto beans, drained
  • 1 cup taco sauce 8 mini tortillas (15cm) or 4 large
  • 1 cup Devondale 3 Cheese Blend or Colby cheese, grated
  • For the salsa:
  • 1 avocado, cubed
  • 2 ripe tomatoes, diced
  • 2 tablespoons finely chopped red onion
  • Small handful coriander leaves
  • 1 lime, cut into wedges

Step One

Preheat the oven to 180 degrees. Place the chicken, beans and taco sauce into a large bowl and stir to combine.

View Product

Step Two

Place a tortilla onto a board and top with a pile of the chicken and bean filling. Gently roll and place into a baking dish. Repeat with the remaining tortillas.

View Product

Step Three

Scatter the cheese on top and bake for 20 minutes, or until the cheese is bubbling and golden.

View Product

Step Four

Make the salsa by mixing the avocado, tomato, red onion and coriander together with a squeeze of lime, and salt and pepper.

View Product

Step Five

Serve the burritos with the avocado salsa and some lime wedges.

View Product


Use Devondale 3 Cheese Blend for a great cheesy flavour and mozzarella for stretch.

View Product