Baked wrapchos

Nachos are a quick and easy way to pack a lot of veges into a filling and satisfying meal for the whole family. And using wraps instead of corn chips makes it a healthier option, while still giving you the crunch of regular corn chips.

Serves: 4
Time to make: 25 mins

Ingredients

4 large multigrain wraps
1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, minced
250g lean beef mince
1 teaspoon dried oregano
1 teaspoon ground coriandercilantroX
1 teaspoon paprika
400g no-added-salt kidney beans
400g black beans, rinsed and drained
400g no-added-salt chopped tomatoes
1 cup grated carrot
1 cup diced red capsicum
2 spring onions, sliced
½ cup reduced-fat sour cream
¼ cup fresh coriandercilantroX, to serve
1 cup diced tomato

Instructions

1 Preheat oven to 180°C. Line two oven trays with baking paper.

2 Lightly spray each wrap with oil, then cut into triangles. Place triangles onto prepared trays and bake for 10 minutes or until lightly browned and crispy.

3 Meanwhile, in a large frying pan, heat oil over medium. Add onion and garlic and cook until fragrant and translucent. Add mince, herbs and spices and cook for 5 minutes, until browned.

4 Add beans, canned tomatoes, carrot and capsicum to the pan and reduce heat. Cook for a further 10 minutes and then stir through spring onion.

5 Divide ‘wrapcho’ chips among four plates and top with mince mix.

6 Serve with a dollop of sour cream and coriander, with diced tomato on the side.

Nutrition Info (per serve)

Kilojoules 2240kJ

Calories 535cal

Protein 28g

Total fat 18g

–Saturated fat 7g

Carbohydrates 60g

–Sugars 14g

Dietary fibre 16g

Sodium 720mg

Calcium 190mg

Iron 5.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.