As we reach the middle of summer and the middle of the school holidays for those with kidlets of school age, what to serve for lunch or dinner to a hungry, hot family becomes a daily challenge.
The lead up to Christmas was full of the usual last minute excitement and the day itself usually yields a good week or so worth of leftovers that answer the ‘What’s for lunch/dinner’ questions very nicely.
As January continues to progress however, preparing nutritious, family friendly meals can become a massive chore. Add to this the heat that just seems to increase every week and you could be forgiven for not wanting to set foot in the kitchen for the next two months.
Having a couple of easy, no-cook recipes up your sleeve is one the best ways to ensure that you and your family are still eating well, without having to slave over a hot oven.
The beauty of a no-cook meal is also that it can be transported almost anywhere and served whenever tummies start rumbling, making it the perfect solution for picnics, summer holidays or days at the beach.
Mexican fare is always a family favourite and with good reason. Burritos in particular always go down well in this house. Family members can pick and choose what they want in their wrap, plenty of delicious veggies and pulses are generally included, and when properly ‘burrito’d’ up, the mess is minimal (or at least it is sometimes!).
These veggie burritos are chock full of protein from the four bean mix and flavour (without added salt and sugar) from the mild spices. We recommend mixed lettuce leaves, cherry tomatoes and grated carrot to add to the bean mix, along with mashed avocado and reduced fat sour cream, but feel free to add your own favourites to the mix.
Enjoy!
Ingredients
- 400g tin four bean mix, drained and rinsed
- 1 tsp paprika
- 1 tsp mild chilli powder
- 1/2 lemon, juiced
- 8 wholegrain tortillas
- 1 cup cheddar cheese, grated
- 2 cups mixed lettuce leaves, rinsed
- 1 cup cherry tomatoes, cut in half
- 1 cup reduced fat sour cream
- 1 small avocado, flesh removed and mashed
Directions
- Place beans, lemon and spices in a small bowl and mash well using a fork.
- Place tortilla’s onto a plate or serving surface, top with the bean mix, followed by the lettuce leaves, cherry tomatoes, grated carrot and cheese
- Dollop the avocado and sour cream onto the top.
- Fold the bottom of the tortilla up over the mix, then fold the sides in over each other to create an enclosed ‘envelope’.
- Enjoy!
Note: These burritos can also be placed under the grill if you’re at home and fancy warming them/melting the cheese.
Makes 4 servings – 340 cal per serve
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