Ingredients
- 1 teaspoon olive oil
- 1 red onion, finely diced
- 2 medium red capsicums, thinly sliced
- 1 clove garlic, crushed
- 1 teaspoon chilli powder
- 1 teaspoon paprika
- 400 g can of no added salt diced tomato
- 300 g no added salt red kidney beans, rinsed, drained
- 300 g no added salt black beans, rinsed, drained
- 1 large zucchini, grated
- 60 g reduced fat Cheddar cheese, grated
- 4 wholemeal tortillas, approximately 50-60 g per tortilla
- 2 tablespoons reduced fat sour cream
Method
Step 1
Heat olive oil in a frying pan over medium heat. Add the onion, garlic and capsicum to the pan and stir fry for 1-2 minutes, or until just softened.
Step 2
Add chilli powder, paprika, diced tomatoes, kidney beans, black beans and zucchini. Bring to the boil, then reduce heat to low and simmer for 5-10 minutes or until slightly reduced.
Step 3
Fill tortillas with bean mixture, grated cheese and a dollop of sour cream.
