Mexican mixed plate
Nutrition Info.(per serve)
4 courgetteszucchini, summer squashX, sliced lengthways
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
Total fat 10g
Saturated fat 3g
Dietary fibre 11g
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.
Garnish and serve with fresh flat-leaf parsley.
Make it gluten free: Check reduced-fat sour cream is gluten free and use gluten-free pitas.