Fibre-packed Mexican Breakfast Tortilla

PREP 10 MIN
COOK  10 MIN

EF

GF

NS

NF

V

Number of servings
2
Ingredients

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

12 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

Methodbased on 2 servings
1

To make beans, mash to a rough paste and stir through remaining ingredients, season and mix well.

2

Heat a non-stick frypan over medium heat, spray with oil.

3

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.

4

At the same time, combine salsa ingredients and season to taste.

5

Flip tortilla and cook for a few minutes to brown the bottom.

6

To serve, top tortillas with salsa and either fold in half and eat immediately or roll and wrap to go.

Nutritional Informationper serving

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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