Mexican mince and bean tortilla bowls

Serves: 6
Time to make: 35 mins

Ingredients

6 large wholemeal wraps
500g lean beef mince
2 tablespoons Mexican seasoning
400g can no-added-salt 4-bean mix, rinsed, drained
400g can no-added-salt chopped tomatoes
¾ cup frozen sweetcorn
1 medium ripe avocado, diced (see tips)
6 cherry tomatoes, quartered
6 yellow tomatoes, sliced
1 long red chilli, thinly sliced diagonally
1 cup shredded iceberg lettuce
½ cup low-fat plain yoghurt
2 spring onions, thinly sliced lengthways
fresh coriandercilantroX, to serve
1 cup corn sweetcornXchips, to serve
lime wedges, to serve

Instructions

1 Preheat oven to 180°C. Grease 6 x 2-cup ramekins and place on oven tray. Spray wraps with oil and fold to fit ramekins and form a bowl shape. Bake for 5 minutes, or until golden brown. Remove from oven and cool on tray. Wraps will firm up.

2 Meanwhile, heat a large non-stick frying pan over medium-high. Brown beef mince for 4 minutes, stirring to break up lumps. Stir in seasoning and cook for 3 minutes. Add beans and canned tomatoes and bring to the boil. Reduce heat to low and simmer for 5-6 minutes, or until mixture thickens. Remove from heat.

3 Spray a small non-stick frying pan with oil and set over medium heat. Add sweetcorn and cook, stirring, for 4-5 minutes until lightly browned. In a bowl, combine avocado, tomatoes and chilli.

4 Place each tortilla bowl on a plate. Fill with lettuce and beef mixture. Top with tomato mixture, yoghurt, charred corn, spring onion, coriander and broken corn chips. Serve with lime wedges.

Nutrition Info (per serve)

Kilojoules 2270kJ

Calories 543cal

Protein 32g

Total fat 20g

–Saturated fat 6g

Carbohydrates 50g

–Sugars 12g

Dietary fibre 15g

Sodium 580mg

Calcium 150mg

Iron 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.