Healthy Nacho Stacks Recipe
Ingredients
- 6 wholemeal or wholegrain wraps
- 2 cloves garlic, crushed
- 1 capsicum, diced
- spray olive or canola oil spray
- 1 x 400 g can no-added-salt diced tomatoes
- 1 tsp chilli powder
- 2 tbs no-added-salt tomato paste
- 1 x 400 g can no-added-salt four bean mix, drained and rinsed
- 1 x 400 g can no-added-salt corn kernels, drained
- 1/2 cup water
- 2 tsp ground cumin
- 100 g reduced-fat cheddar cheese, grated
- 1 cup low-fat natural or Greek yoghurt
Method
- Cut wraps into 8 pieces. Heat frypan to medium and toast for 2 minutes each side until brown.
- Heat frypan to medium heat and spray with oil. Add garlic, tomatoes, chilli, tomato paste, beans, corn, water and cumin. Cook for 10 minutes stirring occasionally.
- Place toasted wraps/nachos on the plate. Add bean mix, capsicum and yoghurt.
- Sprinkle grated cheese over the top.
Recipe from Foodbank WA’s Food Sensations® for Adults program, reproduced with permission www.foodbankwa.org.au/food-sensations-for-adults/
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Recipe by Food Sensations -
Ingredients -
Equipment -
Toast wraps until brown. -
Cook garlic, tomatoes, chilli, tomato paste, corn, water and cumin in a frypan.
Serving Suggestion: Serve with Guacamole and extra salad.
Comment: *For a gluten-free alternative use gluten-free wraps.
Healthy tip!
Still hungry? Try a side of salad or vegies before going for seconds.
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Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 1783 kJ | 509 kJ |
| 426 Cal | 122 Cal | |
| Protein | 19.2 g | 5.5 g |
| Fat, total | 11.3 g | 3.2 g |
| — saturated | 4.1 g | 1.2 g |
| Carbohydrate | 56 g | 16 g |
| — sugars | 15.2 g | 4.3 g |
| Sodium | 932 mg | 266 mg |
| Fibre | 9 g | 2.6 g |
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