Our kids love these Stand N Stuff Tortilla's so we've been trying out different flavours to fill them with while still using the Soya Mince to keep the Pro Points down. This week we tried out a BBQ variation.
What we used:
8 x Stand'n'stuff Tortillas (1 pack of Old El Paso)
50g packet of Soya Mince
10 x sprays of low cal cooking spray
2 x Onions
4 x Carrots
1 x Red Pepper
1 x Vegetable Stock Cube, made up to 1/2 pint
1 x 410g tin of Baked Beans
1 tsp Chilli Powder
1 tsp Paprika
2 tbs Ketchup
2 tbs Brown Sauce
2 tbs Burger Mustard
Topping:
1 x 215g tub Soured Cream & Chive dip
80g Cheddar Cheese
What we did:
- Wrap the tortillas in foil and pop them in the oven to warm.
- Dice the veggies and fry them in the cooking spray, prepare the soya mince according to the packet and add it, and the bakes beans, to the vegetables.
- Make up the stock and slowly add to the sauce. Add the spice, ketchup, brown sauce and mustard. Simmer and reduce.
- Once it is thick spoon into the tortillas and top with the soured cream and cheese
You can ditch the scoured cream and cheese to make these just 8 pro points per serving!
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