Ingredients:

• 8 wholegrain tortillas, cut into 8 triangles
• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 500g lean turkey/beef 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/beef 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/beef mixture. Sprinkle with a small amount of cheese (40g – 50g) 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 yogurt. #Yum
• ENJOY!

MACROS:

Carbs: 14g

Fats: 17g

Protein: 12g

Calories 280 calories per serve and ingredients serve.

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