4 mountain bread wraps or corn tortillas
500g extra lean mince
1 clove garlic, crushed
400g can corn
400g can red kidney beans, black beans or Mexican beans
1 red capsicum, chopped
1 green capsicum, chopped
400g can tomatoes
2 tbsp. Mexican seasonings (or make your own 2 tsp each paprika, cumin, ground coriander, chilli powder, pinch of salt + pepper)
1 brown onion, chopped
100g mozzarella cheese

To top:
sliced shallots
avocado
low-fat sour cream or greek yoghurt

 

Heat a non-stick frypan over medium heat. Add in the onion and garlic, and cook until the onion is translucent. Add in the capsicum and stir fry 1-2 minutes.
Add in the mince and allow to brown. Pour in the corn, kidney beans and canned tomatoes. Sprinkle in the seasonings and salt + pepper. Allow to simmer and thicken. Turn off the heat.
Pre heat oven to 180 deg celcius. In a deep dish, layer 1-2 pieces of mountain bread. Layer the mince over the bread. Do another layer of mountain bread and the remaining mince. Top with cheese.
Oven bake for 25 minutes or until golden brown.
Cut into 6 pieces and serve. 

 

Serves 6, per serve – 267 calories / 23g protein / 23g carbs / 7g fat