So the skinny kick continues in the O household and I have been trying really hard to come up with recipes that are pack a lot of flavour but are still filling and healthy. I think this hearty bake definitely fits the bill. It also keeps really well as its flavours develop so it’s an excellent next day lunch.
Spicy skinny Mexican bake
Low calorie cooking spray (or a couple of teaspoons of olive oil if you’re not counting calories)
500g extra lean beef mince (5% fat)
1 400g tin of black beans, drained
160g sweetcorn, tinned or frozen
1 sachet taco seasoning mix
1 tin chopped tomatoes
2 wholegrain wraps
100g grated mozzarella cheese, divided
Preheat your oven to 180 C.
Heat the cooking spray or olive oil in a large frying pan over a medium heat. Finely chop the onion and add to the pan with the mince. Cook the mince an onions together, stirring continuously until the mince is browned. (About 10 minutes).
Add the beans, sweetcorn, taco seasoning and tomatoes and stir well. Bring to the boil and simmer for 5 minutes. Remove from the heat.
Cut the wraps into strips about 2cm wide.
Spoon half the mince mixture into a 20cm x 30cm x 5cm baking dish. top with 25g of the cheese and then arrange the wraps to make a layer. Spoon over the remaining mince and then top with the cheese. Bake for 20 minutes or until the cheese is melted and bubbling.
Serves 4 – 522 calories per serving