- 6 cups shredded cabbage
- 1 red capsicum
- ½ red onion
- 2 medium carrots
- 1 cup frozen corn sweetcornXkernels
- large handful coriandercilantroX
- 1 onion, finely diced
- 1 teaspoon crushed garlic
- 1 teaspoon olive oil
- 480g lean mince
- 420g can chilli beans
- 400g can no-added-salt crushed tomatoes
- 1 red chilli, finely diced
- 1 teaspoon mixed herbs
- 1 teaspoon cumin
- On the side
- 6 small (40g) wholemeal
- pita breads
- olive oil spray
- 1 ripe avocado
- 1 lemon, juice and zest
- ground black pepper, to taste
1 Preheat the oven to 150°C. Finely slice the cabbage, capsicum and red onion and grate or julienne the carrot. Place in a large salad bowl. Cook the corn in the microwave for a few minutes and add to the salad. Sprinkle with chopped coriander.
2 Place the onion and garlic in a frying pan with a dash of olive oil and fry on high for a few minutes. Add the mince and cook for 3-4 minutes until browned. Add the chilli beans, tomatoes, chilli, herbs and cumin and simmer for 15-20 minutes until the mince is cooked through.
3 Halve the pitas and cut into triangles. Spray lightly with olive oil and place in the oven for 5-10 minutes until crispy, like chips. Mash the avocado in a small bowl. Add the juice and zest of the lemon and season with pepper. Mix well.
4 Serve the mince on top of the slaw with a good dollop of avocado and some pita chips.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 4g
Dietary fibre 10g
Make it gluten free: Use gluten-free pita bread and check chilli beans and cumin are gluten free.
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