Kidney bean tacos
Serves: 4
Time to make: 10 mins
Total cost: $15.20 / $3.80 per serve
(at time of publication)
Ingredients
- 3 cups Tomato, capsicum and kidney bean braise
- 1 cup corn kernels
- 1 small avocado, diced
- 1 Lebanese cucumber, diced
- 1 lime, juice
- 8 taco shells, warmed
- 3 spring onions, finely sliced
- 4 tablespoons reduced-fat sour cream
- chopped fresh parsley, to serve
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Instructions
1 Place braise and corn in a large saucepan over a medium-high heat and cook until heated through. Or heat in a microwave for 1-2 minutes. Set aside.
2 Combine avocado, cucumber and lime juice in a small bowl.
3 Divide kidney bean and corn mixture among tacos. Top with avocado salsa. Sprinkle spring onions over each. Add a dollop of sour cream, sprinkle with parsley and serve immediately.
Variations
Make it gluten free: Check braise spices are gluten free, and use gluten-free taco shells.
Nutrition Info (per serve)
-
Calories 351cal
-
Kilojoules 1470kJ
-
Protein 10g
-
Total fat 17g
-
–Saturated fat 3g
-
Carbohydrates 35g
-
–Sugars 9g
-
Dietary fibre 9g
-
Sodium 120mg
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Calcium 120mg
-
Iron 4mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
