Eat these sensational low fat tortillas as a light meal or wrap them tightly in cling film and take them to work for a healthy packed lunch. Store in a cool box or the fridge until you’re ready to eat them.
Preparation: 10 minutes
Cooking: 2–5 minutes
Per serving: 376 kcal, 14g protein, 53g carbs, 12g fat
- 1 x 200g (7oz) can kidney beans, drained and rinsed
- 4 spring onions, sliced
- ¼ cucumber, diced
- 2 dessertspoons low fat Mexican salsa
- 2 tablespoons chopped fresh coriander
- freshly ground black pepper
- 2 wheat or corn tortillas
- 2 tablespoons low-fat natural yoghurt
- few crisp lettuce leaves, shredded
- 2 tablespoons low fat guacamole
- In a bowl, mix together the kidney beans, spring onions, cucumber and salsa. Stir in the chopped coriander and season to taste with black pepper.
- Heat the tortillas for a few minutes on a hot griddle pan or in a preheated moderate oven, or for 15 seconds in a microwave – they should be warmed through, not charred or too dry.
- Spread the yoghurt over the warm tortillas and cover with shredded lettuce. Divide the bean and salsa mixture between them.
- Roll up the tortillas and serve with guacamole and some crisp salad or grilled vegetables.
Tip: To make these tortillas even more spicy, you can add some finely chopped chilli to the bean and salsa mixture.
- Use canned mixed beans or black beans instead of kidney beans and add 60g (2oz) reduced-fat feta cheese, cut into small cubes. Mix with the spring onions and cucumber and then substitute some sweet chilli sauce for the salsa.
- If you’re a meat eater, stir some cubed cooked chicken breast into the beans and salsa filling.