Black Bean and Corn Taco Bowl

75 g black beans

50 g corn kernels

1 tsp taco spice mix

1 clove garlic, sliced

100 g tomato passata

1/4 red capsicum, diced

1/4 red onion, diced

1/4 cup fresh coriander

1 cup lettuce, shredded

1 small corn tortilla

1/4 cup mozzarella cheese, grated

1 tsp oil

1 tbsp Greek yoghurt



Heat oil in a frypan, add onion and garlic and stir. Add spices and stir for a minute before adding tomato passata. Stir in black beans and corn kernels and warm through.

Slice the tortilla into 16ths. Spray with oil, sprinkle with paprika and bake in hot oven for 5 minutes until crisp.

In a bowl, layer the lettuce with capsicum, tortilla crisps, cheese and top with black bean and corn mix. Dollop Greek yoghurt on top.

Serves 1



Kj 1882

Cal 448

Protein 21.5 g

Carbs 52 g

Sugar 13.9 g

Total fat 15.2 g

Fibre 13.3 g