Mexican mixed plate

Serves: 4

Time to make: 25 mins

Ingredients

4 courgettezucchiniXszucchini, summer squashX, sliced lengthways
spray oil
pepper
2 teaspoons oil, or spray oil
400g lean beef mince
420g can chilli beans
1 teaspoon ground cumin
3 carrots, grated
400g can chopped tomatoes
4 small wholemeal pitas
2 cups frozen corn sweetcornXkernels
4 teaspoons reduced-fat sour cream

Instructions

Stay Awake

1 Preheat oven to 150°C. Spread courgettes on a lined baking tray, spray with oil, season with pepper and bake 5–10 minutes until soft and slightly charred.

2 Meanwhile, heat oil in a large non-stick frying pan on a high heat. Cook mince for 2–3 minutes until lightly browned. Add the chilli beans, cumin, half of the carrot and chopped tomatoes. Simmer for 5–10 minutes until cooked through.

3 Place the pitas in the oven for 3–5 minutes until warmed and slightly crisp. Defrost the corn in the microwave on high for 4–5 minutes.

4 Halve pitas and serve alongside corn, extra carrot, courgettes and sour cream.

Serving suggestion

Garnish and serve with fresh flat-leaf parsley.

Variations

Make it gluten free: Check reduced-fat sour cream is gluten free and use gluten-free pitas.

Nutrition Info (per serve)

Calories 530 cal

Kilojoules 2220 kJ

Protein 38 g

Total fat 10 g

Saturated fat 3 g

Carbohydrates 65 g

Sugar 22 g

Dietary fibre 11 g

Sodium 420 mg

Calcium 100 mg

Iron 5 mg

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.