Why beans?
Legumes and lentils are rich in protein, fibre, low GI carbohydrates and a range of vitamins and minerals. Growing evidence shows regular consumption can reduce your risk of chronic diseases including obesity, diabetes and heart disease. The Heart Foundation recommends including legumes in at least two meals per week.
Ingredients:
200g red kidney beans
100g brown lentils
400g tin diced tomatoes
2 carrots diced
1 zucchini diced
1 capsicum diced
Original corn chips
Reduced fat grated cheddar
Avocado
Method:
Heat fry pan and saute' vegetables in olive oil. Drain and rinse kidney beans and lentils. Add to fry pan. Add tomatoes and allow to simmer for 3-4 minutes. Arrange corn chips on baking tray. Spoon mixtue onto corn chips and top with grated cheddar. Bake in preheated oven for 5-10 minutes. Top mixture with avocado.
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