Mexican flavour in a flash? You’d better believe it.
Ingredients
- 1 medium avocado, peeled, chopped
- 2 teaspoons lemon juice
- 8 mini flour tortillas
- 2 x 125g cans kidney beans, drained, rinsed
- 1/3 cup mild chunky salsa
- 1/3 cup grated reduced-fat tasty cheese
Method
- Step 1Preheat oven to 160°C/140°C fan-forced. Line a large baking tray with baking paper. Preheat a sandwich press.
- Step 2Mash together avocado and lemon juice in a bowl until almost smooth. Season with salt and pepper. Spread 4 tortillas with avocado mixture. Top with beans, salsa, cheese and remaining tortillas.
- Step 3Place 2 tortilla stacks in sandwich press. Cook for 1 to 2 minutes or until golden and heated through. Transfer to prepared tray. Place in oven to keep warm. Repeat with remaining tortilla stacks. Cut into quarters. Serve.
Nutrition
1543 kj
Energy
20.7g
Fat Total
6.2g
Saturated Fat
4.9g
Fibre
10.1g
Protein
5mg
Cholesterol
633mg
Sodium
33.4g
Carbs (total)
All nutrition values are per serve
Notes
Tip: Serve with a salad of baby cos lettuce, grape tomatoes and sliced cucumber.
Variation: You could replace 1 can beans with 2/3 cup shredded, cooked chicken.
- Author: Claire Brookman
- Image credit: Amanda McLauchlan
- Publication: Super Food Ideas
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