When you’re in need of a delicious Mexican fix, look no further than this healthy nacho bowl. Packed full of flavour and nutrition, this recipe will quickly become a go-to when you want something simple and satisfying.
Serves: 1
Ingredients
- Spray olive oil
- ½ medium corn cob, husks and silks removed
- ⅓ cup drained canned red kidney beans, rinsed
- 1 small tomato, diced
- ¼ small avocado, diced
- ⅓ red chilli pepper, deseeded, finely sliced
- 2g fresh coriander, chopped
- ½ spring onion, chopped
- ½ small lime, juice reserved
- ¼ cup Greek yoghurt (non-fat)
- 1 small wholemeal pita pocket, cut open and into small triangle pieces
Method
- Preheat oven to 180°C. Line a baking tray with baking paper. Lay the pita pieces in a single layer on the tray. Spray with half the olive oil and bake in the oven for about 5 minutes or until golden brown and crispy. Remove from oven.
- In the meantime, heat a chargrill pan over medium-high heat. Spray the corn with the remaining oil. Cook the corn on the chargrill for 8 minutes or until golden, turning often. Set aside to cool. Once cool enough to handle, stand the cob on one side and slice downwards with a knife to remove the cooked kernels.
- Arrange the corn, red kidney beans, tomato and avocado in a bowl. Sprinkle with chilli, coriander and spring onion and drizzle with lime juice. Top with yoghurt. Serve with pita crisps and enjoy.
Tip: Use some ricotta or cottage cheese instead of yoghurt. Use the pita crisps as edible spoons to scoop up the salad ingredients – munch and crunch away!
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