Prep time: 5 mins
Cooking time: 25 mins
50ml LighterLife Savoury Stock
1 onion, chopped
2 carrots, grated
2 cloves garlic, crushed
2 tins mixed beans, drained
2 tins chopped tomatoes
4tsp Cajun spice
8 small wholemeal tortillas
150ml 0% fat natural yoghurt
50g half-fat Cheddar cheese, finely grated
4 spring onions, sliced
Put the stock, onion, carrots and garlic in a large saucepan and cover, then gently simmer for 3-4 minutes. Add the beans and tomatoes and stir in the cajun seasoning. Bring to a simmer and season to taste. Cook for 15 minutes until most of the liquid has evaporated from the chilli mixture.
Heat the grill until hot. Lay a tortilla on a board, spoon some chilli into the centre and roll it up, tucking the ends in as you go. Repeat with the remaining tortillas and line them up in a large pven-proof dish. Tip the remaining chilli over the top.
Mix the yoghurt, cheese and spring onions, and spoon over the top. Place under the heated grill for 5-8 minutes until topping starts to brown.
Top Tip: If the beans dry out a little while you’re cooking your steaks just stir in more LighterLife Savoury Stock.
If you’d like to read more healthy recipes you can find them here on our blog or in the LighterLife Magazine.