- Vegetarian
- No added sugar
- Sesame free
- Peanut free
- Nut free
- Egg free
Here’s a new dinner idea. Whip up these better-for-you pies bursting with veggies, herbs and beans.
- Serves6
- Cook time30 minutes
- Prep time15 minutes
Ingredients
- 1 tsp olive oil
- 1 red onion, finely chopped
- 1 garlic clove, crushed
- 1/2 red capsicum, seeded, finely chopped
- 2 carrots, peeled, coarsely grated
- 1 tsp Mexican chilli powder
- 400g can Coles Australian Diced Tomatoes
- 400g can no-added-salt red kidney beans, rinsed, drained
- 125g frozen corn kernels
- 6 Helga’s Traditional Wholemeal Wraps
- 1/2 cup (60g) grated reduced-fat mozzarella
- Coriander sprigs, to serve
- Lime wedges, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Lightly spray 6 holes of a ⅔-cup (160ml) Texas muffin pan with olive oil spray.Step 2
Heat the oil in a medium saucepan over medium heat. Add the onion and garlic. Cook, stirring, for 2-3 mins or until onion softens. Add the capsicum, carrot and chilli powder. Cook, stirring occasionally, for 2-3 mins or until capsicum is just tender.Step 3
Add the tomato, beans and corn. Bring to the boil. Reduce heat to low. Simmer for 4-5 mins or until the mixture thickens.Step 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 the microwave for 20 secs to soften. Place 1 wrap in each prepared hole. Fill with the bean mixture and sprinkle with mozzarella.Step 5
Bake for 10-15 mins or until wraps are crisp and cheese is bubbling and golden. Top with coriander sprigs and serve with lime wedges.
Recipe tip
Use the offcuts 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.
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Mexican-style mini pies
- Serves6
- Cook time30 minutes
- Prep time15 minutes
Ingredients
- 1 tsp olive oil
- 1 red onion, finely chopped
- 1 garlic clove, crushed
- 1/2 red capsicum, seeded, finely chopped
- 2 carrots, peeled, coarsely grated
- 1 tsp Mexican chilli powder
- 400g can Coles Australian Diced Tomatoes
- 400g can no-added-salt red kidney beans, rinsed, drained
- 125g frozen corn kernels
- 6 Helga’s Traditional Wholemeal Wraps
- 1/2 cup (60g) grated reduced-fat mozzarella
- Coriander sprigs, to serve
- Lime wedges, to serve
Description
Here’s a new dinner idea. Whip up these better-for-you pies bursting with veggies, herbs and beans.
Method
Step 1
Preheat oven to 180°C. Lightly spray 6 holes of a ⅔-cup (160ml) Texas muffin pan with olive oil spray.Step 2
Heat the oil in a medium saucepan over medium heat. Add the onion and garlic. Cook, stirring, for 2-3 mins or until onion softens. Add the capsicum, carrot and chilli powder. Cook, stirring occasionally, for 2-3 mins or until capsicum is just tender.Step 3
Add the tomato, beans and corn. Bring to the boil. Reduce heat to low. Simmer for 4-5 mins or until the mixture thickens.Step 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 the microwave for 20 secs to soften. Place 1 wrap in each prepared hole. Fill with the bean mixture and sprinkle with mozzarella.Step 5
Bake for 10-15 mins or until wraps are crisp and cheese is bubbling and golden. Top with coriander sprigs and serve with lime wedges.