Ingredients
- 8 wholegrain tortillas, cut into 8 triangles
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 500g turkey mince
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon ground chilli
- 500ml Real Stock Beef
- 400g red kidney beans
- 2 tablespoons tomato paste
- 1 cup no-fat Greek-style yoghurt
- 1 garlic clove, crushed
- 1 tablespoon lime juice
- 1 avocado, finely chopped
- 2 tomatoes, finely chopped
- 1/2 cup coriander leaves
- 2/3 cup light mozzarella cheese
Method
- Start by preheating oven to 200C (180C fan-forced) then spray 2 baking trays with oil.
- Arrange tortilla triangles in a single layer on trays and bake for 5-6 minutes or until golden then let cool.
- Now heat oil in a large frying pan. Cook onion, stirring, for 5 minutes or until soft.
- Increase heat to high and add the turkey mince and cook, stirring to break up any lumps, for 3 minutes or until brown.
- Add ground cumin, coriander and chilli and cook, stirring, for 1 minute.
- Stir in beef stock, beans and tomato paste and bring to the boil.
- Gently boil for 10 minutes or until thickened
- Meanwhile, combine yoghurt, garlic and juice in a small bowl. Season then combine avocado, tomato and coriander in a small bowl.
- To serve, arrange tortilla chips on a platter. Spoon over turkey mixture. Sprinkle with cheese then cook under a preheated grill for 1-2 minutes or until cheese melts. Sprinkle with avocado mixture and serve with a dollop of lime yoghurt.
- ENJOY!
Macro Break Down Per Serve:
Carbs: 14g
Fats: 17g
Protein: 12g
Calories per serve: 280 (per serve and ingredients serve 16)
Preparation Time: 10 mins
Cooking Time: 20 mins
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