Weight Watchers Recipe
Ratings (42)
8ProPoints value
Prep time: 5 min
Cook time: 10 min
Other time: 0 min
Serves: 4
In our version of this Mexican favourite we've used light sour cream and reduced-fat tasty cheese.
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  • 200 g corn tortilla, (5 tortillas)   
  • 1 x 3 second spray(s) oil spray   
  •   200 g whole tomato canned in tomato juice, or fresh   
  • 2 cup(s) canned refried beans   
  • 30 g reduced-salt taco seasoning mix, (1 packet)   
  • 75 g Bega Country Light Cheese, 50% Less Fat, Tasty Cheddar, Grated   
  •   2 individual green shallots, ends trimmed, thinly sliced   
  • 2 tbs extra light sour cream   


  • Preheat oven to 220°C. Spray tortillas with oil and set aside. Cut tortillas into bite size triangular pieces and place on a baking tray in a single layer. Bake for 6-7 minutes, or until golden brown and crisp. Take care not to burn, and set a timer.

  • While tortillas are cooking, combine tomato, beans and taco seasoning in a small saucepan. Heat over medium-low heat, then divide amongst 4 shallow bowls and sprinkle with cheese.

  • Place bowls under a preheated hot grill and cook until cheese has melted. Sprinkle with shallots, then serve surrounded with tortillas and a dollop of sour cream.


  • Any leftover sauce can be stored in an airtight container in the fridge for 2-3 days. Try it as a filling in a toasted sandwich for an easy lunch.


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