Preparation time20 minutes Cooking time8 minutes Serves3 Recipe courtesy of Nicole Dynan, Accredited Practising Dietitian Ingredients Method Nutrition 1 tablespoon extra virgin olive oil 1 medium red onion, chopped 1 can black beans, drained and rinsed 1 tsp garlic powder 1 tsp chili powder 1 tsp cumin 1 cup shredded red cabbage 6 mini whole wheat tortillas, warmed 3 sprigs coriander /cilantro 1/2 cup plain, low fat Greek yoghurt 2 tablespoons lime juice (from 1 small lime) Heat a frying pan over medium heat and add the extra virgin olive oil. Add the chopped onion to the pan and sauté until softened, about 5 minutes. Add the black beans along with the spices and fry for another 3 minutes. Remove from heat. In a small bowl, make the yoghurt crema by mixing together the Greek yoghurt and lime juice. Add the bean mixture to the tortillas along with the red cabbage, yoghurt crema, and coriander/cilantro. Nutritional information is provided per serve Engery2690kj Protein22g Saturated Fat8g Total Fat22g Carbohydrates81g Sugars12g Dietary Fibre16g Sodium1334mg
