This recipe meets the GREEN criteria in the National Healthy School Canteen Guidelines.
1kg lean mince
4 x 400g cans of tomato, no added salt
1 x 435g can of refried beans
1 x 400g can kidney beans
2 tsp paprika
2 tsp cumin
½ tsp chilli powder or flakes
20 wholemeal tortillas
1 head lettuce, shredded
4 tomatoes, sliced
500g reduced fat grated cheese
500g reduced fat natural yoghurt
Olive oil spray
- Heat a frypan to medium-high heat and lightly spray with oil, or use a non-stickpan. Add mince in batches and cook, stirring, for 5 minutes or until the mince is browned.
- Add the cans of tomato, refried beans, kidney beans and spices. Cook for 15-20 minutes, stirring ocassionally, or until the mixture has thickened and is heated all the way through.
- Add 2 spoonfuls of the mince mixture to the centre of the tortillas. Top with shredded lettuce, tomatoes, cheese and a dollop of yoghurt.