Mexican mixed plate
Serves: 4
Time to make: 25 mins
Total cost: $20.80 / $5.20 per serve
(at time of publication)
Ingredients
- 4 courgettes, 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 kernels
- 4 teaspoons reduced-fat sour cream
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Instructions
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 530cal
-
Kilojoules 2220kJ
-
Protein 38g
-
Total fat 10g
-
–Saturated fat 3g
-
Carbohydrates 65g
-
–Sugars 22g
-
Dietary fibre 11g
-
Sodium 420mg
-
Calcium 100mg
-
Iron 5mg
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.
