Bean and pumpkin tortillas
(at time of publication)
- 500g butternut pumpkin, peeled, cut in 1cm cubes
- 1 red capsicum, cut in 1cm cubes
- olive spray oil
- 400g can kidney beans, drained, rinsed
- 250g low-fat cottage cheese
- 2 tablespoons chopped fresh chives
- 8 light tortillas
- 400g can, salt-reduced chopped tomatoes
- ⅓ cup grated light tasty cheese
- 2 tablespoons grated parmesan cheese
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1 Preheat oven to 220°C. Place pumpkin and capsicum on a baking tray lined with baking paper. Spray with oil. Bake until tender. Transfer to a bowl and mix with beans, cottage cheese and chives.
2 Heat tortillas in microwave to soften, then place on a flat surface. Spoon 1/3 cup mixture on edge of each tortilla. Roll up and place in a shallow baking dish.
3 Pour tomatoes over centre of tortillas. Top with cheeses. Bake for 5-8 minutes, or until heated through. Serve immediately.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 6g
Dietary fibre 12g
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I think your ingredients measurements might need correcting in this recipe.
Thank you for pointing that out. The zeros appear to have dropped out, somehow. This has been amended.
Jenny, Healthy Food Guide editor