24/03/2021 
CategoryBeef, Everyday, Hot Meals, Lunch, Recess, Snacks, Snacks
Yields4 ServingsQuarter (1 Serving)Half (2 Servings)Default (4 Servings)Double (8 Servings)Triple (12 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.
