B00CU1W244_EBOK

1 SERVE =
1 unit protein
1 unit bread
¾ unit dairy
1 unit vegetables
½ unit fats
Enchilada
cucumber
SERVES 4
1 quantity Garlic Yoghurt Dressing
(see page 207)
½ teaspoon dried mint
2 teaspoons olive oil
½ onion, chopped
2 cloves garlic, chopped
½ teaspoon ground cumin
¼ teaspoon ground allspice
1 × 400 g tin chopped tomatoes
cooking oil spray
4 wholemeal tortillas
½ quantity cooled Chilli Con Carne
(see page 63)
160 g reduced-fat tasty cheese, grated
6–8 drops Tabasco sauce
1 bunch radishes, trimmed, scrubbed and sliced into
thin wedges
2 Lebanese (small) cucumbers, quartered
lengthways, sliced
½–1 cos lettuce (225 g), shredded
1
2
3
4
You can make th
leftover chilli con
then when you’r
enchiladas and p
ready-made tom
Preheat the oven
Prepare the dress
flavours to infuse.
Place a small sau
onion and garlic a
Add the ground sp
and season with s
medium and simm
a blender and ble
Spray a 1.5 litre, 2
and spoon in ¼ of
a clean work surfa
tortillas and sprin
Roll up each ench
Spoon over the re
remaining cheese