Hot chilli vegetable pittas
Average rating:
These super-hot chilli pockets are quick and easy to make - perfect for a family lunch when everyone's busy
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Cooking time: 10 mins
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Serves: 4
Ingredients
Don't have a microwave? You can heat up the ingredients on the hob instead.
- 2 x 400g cans red kidney beans, drained and rinsed
- 350g (12oz) Quorn mince
- 2 x 350g jars chilli pasta sauce
- 2tbsp chopped coriander, plus a few leaves to garnish
- 4 pitta breads
- 4tbsp low-fat natural yogurt
Method
- Put the kidney beans, Quorn mince and chilli pasta sauce into a large microwaveable bowl. Mix together, then microwave on high for 3 mins. Stir well, then return to microwave and cook on high for a further 1 min. Stir in the chopped coriander and set aside.
- Warm the pitta breads in the microwave on medium for 50 secs. Split each one in half, fill with the chilli-bean mixture, spoon over the yogurt and sprinkle with the coriander leaves. Serve immediately.
Nutritional information per portion
- Calories 507(kcal)
- Fat 8.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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