Weight-loss
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Recipes
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2
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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
- Mix all ingredients except tortillas in a large bowl.
- Spread 1 cup of bean mix on one side of each tortilla, then fold over the other
side to enclose filling. - Place in a heated sandwich press and toast for 2 minutes or until crisp and
cheese melted. - 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.
References
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Sanchia Parker
Accredited Practising Dietitian and Nutritionist
Sanchia is an Accredited Practising Dietitian and Nutritionist based on the Gold Coast. Sanchia has more than 10 years of experience working as a dietitian, with much of her experience in diabetes, weight management and behaviour change. She has also worked in private practice and in corporate health, working one-on-one with individuals and delivering group education.
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