Serves: 4 Cooking Sauce: 30 minutes Calories per serving: 503 Ingredients 1tsp olive oil 2 red onions 2 courgettes 1 red pepper 1 yellow pepper 1 jar of Uncle Ben’s ® Chilli con carne sauce 4 soft flour tortillas 100g reduced-fat cheddar cheese 4 tomatoes 1 red onion 1 red chilli Small handful of fresh coriander 2 ripe avocadoes 1 garlic clove 2 limes Salt and pepper 150ml fat free Greek yoghurt
1. Roughly chop vegetables. Then heat up a splash of olive oil and gently fry all the vegetables in a saucepan for about 10 minutes, until starting to colour. Then add the Uncle Ben’s chilli con carne sauce and continue cooking for 20 minutes on a low heat 2. Meanwhile you can make the salsa and guacamole. To make the salsa chop the tomatoes into small cubes then mix with the chilli and the coriander, season and rest. Then for the guacamole, scoop the avocados into a bowl with the finely chopped garlic and lime juice and crush with a fork, and season 3. Divide the veggie chilli mixture between the four tortillas and roll up in a baking dish, any extra can come out at the ends, or be added to the tray. Then sprinkle with the yoghurt and cheddar cheese and grill until melted and golden 4. Serve with a big spoon of the salsa, guacamole and Greek yoghurt Recipe by Sophie Michell using Uncle Ben’s range of cooking sauces.