Fibre-packed Mexican Breakfast Tortilla
PREP 10 MIN•COOK 10 MIN
EF
GF
NS
NF
V
Number of servings
2
1 spray olive oil
2 corn tortillas, small (25g ea) (or wheat)
Beans
1 tin of black beans (400g tin) or other beans of choice, rinsed & drained
1⁄2 cup (60g) low-fat cheddar cheese
2 tsp Mexican spice mix (a mix of ground cumin, paprika & chilli) or to taste
salt & pepper, to taste
Salsa
100g cherry tomatoes quartered
1 spring onion thinly sliced
3 sprigs of fresh coriander roughly chopped
1 tbs lemon juice or lime
To make beans, mash to a rough paste and stir through remaining ingredients, season and mix well.
Heat a non-stick frypan over medium heat, spray with oil.
Press bean mixture very firmly over tortillas and flip onto frypan, bean side down. Cook for 3-5 minutes or until beans are heated through and cheese has melted.
At the same time, combine salsa ingredients and season to taste.
Flip tortilla and cook for a few minutes to brown the bottom.
To serve, top tortillas with salsa and either fold in half and eat immediately or roll and wrap to go.
Energy (kJ)
1337 kJ / 320 cals
Protein
20.7 g
Fat
8.4 g
Sat. Fat
3.6 g
Carbs
33 g
Sugar
5.3 g
Fiber
13.3 g
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