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Ingredients
- 200 grams tinned kidney beans
- 2 tsp ground cumin 2g
- 1 cup tomato passata 250ml
- 4 tomatoes diced (400g)
- 1/3 cup fresh coriander chopped (20g)
- salt
- pepper
- 2 cups red cabbage shredded (100g)
- 1/2 red onion finely diced (50g)
- 1 cup reduced-fat Greek natural yogurt 240g
- 3 tbsp lime juice 45ml
- 8 mini tortilla wraps 192g
- 1 cup cheddar cheese reduced-fat, grated (120g)
Ingredients
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Instructions
- Combine the kidney beans, cumin, tomato passata, diced tomato and coriander in a saucepan over a medium heat. Season with salt and pepper and simmer for 10- 15 minutes or until thickened slightly.
- Combine the cabbage, onion, yogurt and lime juice to form a coleslaw.
- Heat the tortillas according to packet directions and top each with some of the Mexican beans, some coleslaw and a sprinkle of grated cheese to serve.
- Two soft tacos is one serve.
Recipe Notes
406 calories per serve