Tasty taco salad

Serves: 4

Time to make: 15 mins

Ingredients

More weights & measures

2 cups corn sweetcornXkernels

4 cups baby cos lettuce

4 large tomatoes, cut in eighths

4 wholegrain tortillas

spray oil

2 teaspoons Mexican seasoning

400g can black beans in chilli sauce (we used Delmaine)

4 tablespoons reduced-fat sour cream

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Instructions

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1 Preheat oven to 200°C. Combine corn, lettuce and tomatoes in a large bowl and mix gently to combine.

2 Spray tortillas with oil and sprinkle with Mexican seasoning. Slice into rough triangles to make chips. Place chips on an oven tray lined with baking paper and bake for 3 minutes on one side, turn with tongs and bake other side for 2 more minutes. Add chips to salad bowl and mix gently. Divide salad among four serving plates.

3 Heat black beans in a saucepan over a medium heat until warmed. Spoon black beans over salad and top with sour cream.

Variations

Make it gluten free: Use gluten-free wraps instead of tortillas and check seasoning and beans are gluten free.

Nutrition Info (per serve)

Calories 375 cal

Kilojoules 1570 kJ

Protein 15 g

Total fat 11 g

Saturated fat 4 g

Carbohydrates 55 g

Sugar 10 g

Dietary fibre 13 g

Sodium 690 mg

Calcium 80 mg

Iron 3 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.