This healthier version of a Mexican favourite, can be used on the transition plan, as well as our standard nutrition plans. The recipe makes 8 burritos, so perfect for if you have got friends coming round for food, or to store in the fridge for lunches. They will keep in the fridge for up to three days.
By swapping the usual beef mince for turkey mince, you will save calories and boost the flavour, as turkey mince is great for absorbing flavours from the other ingredients.
You could swap the turkey mince for quorn to make these vegetarian – and get a saving of 65 calories per person.Print
Healthy alternative to a Mexican favourite. Perfect for evening meals and leftover lunches
1 large onion, finely chopped
500g turkey mince
1 red pepper, finely chopped
1 green pepper, finely chopped
1 heaped tsp ground cumin
1 heaped tsp dried oregano
1 level tsp chilli powder
400g tin chopped tomatoes
400g tin mixed beans, drained
8 tortilla wraps
200g mixed salad leaves
50g reduced-fat Cheddar cheese, grated
- Add the oil to a pan, then add the onion and cook for 5 minutes, stirring regularly until browned.
- Add the mince and cook for another 5 minutes, stirring regularly and breaking up any clumps.
- Next add the peppers, cumin, oregano and chilli powder, and the tomatoes. Mix well, bring to a boil, then turn the heat right down and simmer gently for 7-8 minutes.
- Add the beans, mix well and bring back to a simmering boil.
- Meanwhile, heat the tortillas in a dry frying pan, makings ure each side gets 30 seconds contact with the hot pan.
- Lay out the tortillas, add a handful of salad to each, then a spoonful of the turkey mixture. Add a little of the cheese and then fold into a tight, neat parcel, wrap in foil and serve.
Switching the mince to Quorn mince saves another 65 calories per portion.
- Prep Time: 10
- Cook Time: 20
- Calories: 351