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
METHOD
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
PER SERVE
Kj 1882
Cal 448
Protein 21.5 g
Carbs 52 g
Sugar 13.9 g
Total fat 15.2 g
Fibre 13.3 g