Mexican taco salad

Rating:

Average: 5 (1 vote)

Serves: 4
Time to make: 15 mins
Total cost: $13.80 / $3.45 per serve
(at time of publication)

Diabetes friendly High fibre Low fat Low kilojoule Low sodium Vegetarian

Ingredients
Nutrition info.

Full ingredients list:

2 cups no-added-salt sweet corn kernels
4 cups baby cos lettuce, torn into small chunks
4 large ripe tomatoes, each cut into eight wedges
4 wholegrain tortillas
2 teaspoons Mexican spice mix
400g can black beans or no-added-salt kidney beans
4 tablespoons light sour cream

Nutritional information (per serve)

Kilojoules:

1,665kJ

Calories:

398cal

Protein:

16.8g

Total fat:

9.6g

Saturated fat:

3.5g

Carbohydrates:

52g

Sugars:

13.7g

Dietary fibre:

16.6g

Sodium:

338mg

Calcium:

46mg

Iron:

0.8mg

Instructions

Instructions and steps:

Step 1 Preheat oven to 200°C. Line a baking tray with baking paper. Place sweet corn, lettuce and tomato wedges in a large bowl; mix gently to combine.

Step 2 Spray tortillas with olive oil, then sprinkle with Mexican spice mix. Cut tortillas into triangles, place on prepared tray and bake for 8 minutes, or until crunchy, turning chips twice with tongs. Add chips to bowl of salad and mix carefully. Divide taco salad among four plates.

Step 3 Heat beans in a saucepan set over medium heat until warm. Spoon beans onto salad, top with sour cream and serve.