Healthy Recipe – Mexican-Style Mini Pies

This healthy vegetarian recipe from the Heart Foundation is fun and delicious, an absolute hit with the kids to boost their daily veggie intake in a fun, tasty Mexican-style mini pie.

PREP: 15 MINS

COOKING: 30 MINS

SERVES 6

INGREDIENTS

• Olive oil spray
• 1 teaspoon olive oil
• 1 small red onion, finely chopped
• 1 garlic clove, crushed
• ½ red capsicum, seeded, finely chopped
• 2 carrots, peeled, coarsely grated
• 1 teaspoon Mexican chilli powder
• 400g can no added salt diced tomatoes
• 400g can no added salt red kidney beans, rinsed, drained
• 125g frozen corn kernels
• 6 wholemeal wraps
• ½ cup (60g) grated reduced-fat mozzarella
• Coriander sprigs, to serve
• Lime wedges, to serve

METHOD

1. Preheat oven to 180°C. Lightly spray 6 holes of a ⅔-cup (160ml) Texas (large) muffin pan with olive oil spray.
2. Heat the oil in a medium saucepan over medium heat. Add onion and garlic. Cook, stirring, for 2-3 minutes or until the onion is soft. Add the capsicum, carrot and chilli powder. Cook, stirring occasionally, for 2-3 minutes or until capsicum is just tender.
3. Add the tomato, beans and corn. Bring to the boil. Reduce heat to low. Simmer for 4-5 minutes or until the mixture thickens.
4. Place the wraps on a clean work surface. Trim each wrap to a 15cm disc. Place wrap discs on a microwave-safe plate. Heat in microwave for 20 seconds to soften. Place 1 wrap in each prepared hole. Fill with the bean mixture and sprinkle with mozzarella.
5. Bake for 10-15 minutes or until wraps are crisp and cheese is bubbling and golden. Top with coriander sprigs and serve with lime wedges.

TIPS

Use the off cuts from the wraps to make oven-baked wholemeal chips. Cut them into pieces and arrange in a single layer on a lined baking tray. Bake at 160°C until golden and crisp.