Weight Watchers Recipe
In our version of this mexican favourite we've used low-fat sour cream and low-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% Reduced 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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