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Photo of Beef & bean taco bowl by WW

Beef & bean taco bowl

8
Points® value
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate

Ingredients

Wholemeal tortilla wrap

4 medium

Calorie controlled cooking spray

4 spray(s)

Garlic

2 clove(s)

Onion

1 large

Extra lean beef mince (5% fat), raw

250 g

Fajita seasoning

10 g

Tomato Purèe

2 tablespoon(s), level

Black beans in water

1 can(s), medium, drained

Tomato

2 large

Avocado

50 g, diced

Red onion

½ small, finely diced

Lime Juice, Fresh

1 tablespoon(s), juice of half a lime

Lettuce

160 g, iceberg, shredded

Half fat Cheddar cheese

40 g, grated

Reduced fat soured cream

4 tablespoon(s), level

Lime

1 medium, wedges to serve

Instructions

  1. Preheat the oven to 190°C, fan 170°C, gas mark 5. Mist the wraps all over with cooking spray, then use them to line 4 ovenproof bowls or pudding basins. Put a ball of scrunched up kitchen foil in each and bake for 15 minutes, until crisp. Discard the foil and set aside to cool
  2. Meanwhile, mist a large nonstick frying pan with cooking spray and fry the onion over a medium-high heat for 6-8 minutes, until softened. Add the garlic and cook for 1 minute, then add the mince and cook, stirring often, for 6-8 minutes until browned all over.
  3. Stir in the fajita spice mix and cook for 1 minute, then add the tomato purée, 150ml cold water and the black beans. Stir to combine then cook, covered, for 5 minutes or until the beans are heated through. Season to taste.
  4. To make the salsa, combine the diced tomatoes, diced avocado, diced red onion and lime juice, then season to taste. Fill each taco bowl with lettuce then top with the beef, salsa, soured cream and cheese. Serve with the lime wedges on the side.

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