Lettuce Cup Nachos

24/03/2021
Yields4 Servings

Classification

NSW:   EVERYDAY  ACT: GREEN

Ingredients

 4 large wholemeal pita bread, cut into triangles
 8 iceberg lettuce cups
 500 g lean beef mince
 ½ tbsp olive oil
 1 onion, chopped
 ½ red capsicum, thinly sliced
 1 large carrot, grated
 1 tsp cumin powder
 1 tsp paprika powder
 1 cup water
 2 tbsp reduced-salt tomato paste
 1 x 420g red kidney beans, rinsed and drained

Method

1

Preheat oven to 180°C. Place pita bread on baking tray. Bake for 5-6 minutes or until golden. Remove and set aside to cool.

2

Heat oil in a medium saucepan, add beef and cook for 2-3 minutes or until browned.

3

Add onion, red capsicum and carrot. Cook for 1-2 minutes or until tender.

4

Stir in cumin, paprika, water and tomato paste. Cover and simmer for 20 minutes stirring occasionally.

5

Add red kidney beans and cook for a further 10 minutes.

6

Serve with lettuce cups and toasted pita bread triangles. If desired, add reduced fat plain yoghurt, mashed avocado or reduced fat grated cheese.

Variations

  • Add other vegetables such as capsicum, green beans, mushrooms and zucchini.
  • Instead of the beef use two cans of kidney beans and add one cup of sliced mushrooms.
  • Use chicken breast instead of lean beef mince.
  • You can use dried mixed herbs or fresh herbs such as basil, parsley, rosemary and thyme.
  • For a vegetarian alternative, substitute beef mince with other beans such as four bean mix.

 

Acknowledgement

http://www.taste.com.au/recipes/39269/healthy+nachos

Ingredients

 4 large wholemeal pita bread, cut into triangles
 8 iceberg lettuce cups
 500 g lean beef mince
 ½ tbsp olive oil
 1 onion, chopped
 ½ red capsicum, thinly sliced
 1 large carrot, grated
 1 tsp cumin powder
 1 tsp paprika powder
 1 cup water
 2 tbsp reduced-salt tomato paste
 1 x 420g red kidney beans, rinsed and drained

Directions

1

Preheat oven to 180°C. Place pita bread on baking tray. Bake for 5-6 minutes or until golden. Remove and set aside to cool.

2

Heat oil in a medium saucepan, add beef and cook for 2-3 minutes or until browned.

3

Add onion, red capsicum and carrot. Cook for 1-2 minutes or until tender.

4

Stir in cumin, paprika, water and tomato paste. Cover and simmer for 20 minutes stirring occasionally.

5

Add red kidney beans and cook for a further 10 minutes.

6

Serve with lettuce cups and toasted pita bread triangles. If desired, add reduced fat plain yoghurt, mashed avocado or reduced fat grated cheese.

Lettuce Cup Nachos