Ingredients
- 1 tablespoon olive oil
- 2 small zucchini, finely chopped
- 1 brown onion, chopped
- 2 garlic cloves, crushed
- 1 tablespoon Middle Eastern spice
- 2 x 420g cans Masterfoods five bean mix, drained, rinsed
- 400g can chopped tomatoes
- 1 cup (250ml) Massel vegetable liquid stock
- 380g pkt Old El Paso enchilada tortillas
- 1 cup (80g) reduced fat grated tasty cheddar
- Fresh coriander leaves, to serve
- 3/4 cup (230g) Doritos mild tomato salsa
Method
- Step 1Heat the oil in a large non-stick frying pan over a medium heat. Add the zucchini, onion and garlic. Cook for 5 minutes or until soft.
- Step 2Increase heat to high and add the Middle Eastern spice. Cook, stirring, for 1 minute. Add the beans, tomatoes and stock. Bring to the boil. Reduce to medium and simmer, uncovered, for 10 minutes.
- Step 3Meanwhile, heat tortillas following packet instructions.
- Step 4Place some of the bean mixture in the warmed tortillas and top with the cheese and coriander leaves. Fold over the tortilla and serve with the salsa.
- Vegetarian
Nutrition
2215 kj
Energy
20g
Fat Total
8g
Saturated Fat
60g
Carbs (total)
All nutrition values are per serve
- Author: Alison Roberts
- Image credit: Chris Chen
- Publication: Fresh Living
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