Weight-loss
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2
 min read

Mexibean Tortilla Melt

This vegetarian melt is a quick and colourful dish that even the kids will love. Serve with guacamole or Greek yoghurt.

Written by
Reviewed by
Sanchia Parker
Accredited Practising Dietitian and Nutritionist
Disclaimer

4 servings • 20 minutes

Ingredients

  • 1 1/2 cups Red Kidney Beans (canned, drained)
  • 1/2 Red Capsicum (finely chopped)
  • 1 Tomato (diced)
  • 1 stalk Spring Onion (sliced thinly)
  • 1/2 cup Fresh Coriander (leaves picked and chopped)
  • 60 grams Cheddar Cheese (low fat, grated)
  • 1/2 tsp Cumin
  • 1/2 tsp Smoked Paprika
  • 4 Wholemeal Tortilla (or wholegrain)

Directions

  1. Mix all ingredients except tortillas in a large bowl.
  2. Spread 1 cup of bean mix on one side of each tortilla, then fold over the other
    side to enclose filling.
  3. Place in a heated sandwich press and toast for 2 minutes or until crisp and
    cheese melted.
  4. Cut each tortilla into 3 triangles and serve immediately.

Notes

Adaptation: This recipe is adapted from a recipe featured on the Queensland Government's "Healthy. Happier" website at https://www.healthier.qld.gov.au/.

Serving Suggestion: Serve with Greek yoghurt, guacamole, jalapeños or fresh salsa.

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