Beef & bean taco bowl
WW Wholemeal Wraps
Calorie controlled cooking spray
Extra lean beef mince (5% fat), raw
2 tablespoon(s), level
Black Beans in Water
1 can(s), medium, drained
50 g, diced
½ small, finely diced
Lime Juice, Fresh
1 tablespoon(s), juice of half a lime
160 g, iceberg, shredded
Half Fat Cheddar Cheese
40 g, grated
Reduced Fat Soured Cream
4 tablespoon(s), level
1 medium, wedges to serve
- Preheat the oven to 190°C, fan 170°C, gas mark 5. Mist the wraps all over with cooking spray, then use them to line 4 ovenproof bowls or pudding basins. Put a ball of scrunched up kitchen foil in each and bake for 15 minutes, until crisp. Discard the foil and set aside to cool
- Meanwhile, mist a large nonstick frying pan with cooking spray and fry the onion over a medium-high heat for 6-8 minutes, until softened. Add the garlic and cook for 1 minute, then add the mince and cook, stirring often, for 6-8 minutes until browned all over.
- Stir in the fajita spice mix and cook for 1 minute, then add the tomato purée, 150ml cold water and the black beans. Stir to combine then cook, covered, for 5 minutes or until the beans are heated through. Season to taste.
- To make the salsa, combine the diced tomatoes, diced avocado, diced red onion and lime juice, then season to taste. Fill each taco bowl with lettuce then top with the beef, salsa, soured cream and cheese. Serve with the lime wedges on the side.