Healthy Burrito Salad
- 400g Extra lean steak mince
- Small lettuce
- Green pepper
- 125g Grated reduced fat cheese
- 175g Sweetcorn
- 60g Black beans
- Red onion
- 6 Cherry tomatoes
- 25g Taco seasoning
- ½ Lime, juice only
- 3 tbsp Sour cream
The Magic Method
Kick off your Burrito Salad by heating a large pan (preferably non stick) over a medium heat with a few sprays of Frylight.
Finely dice your green pepper into small cubes. Add your mince, green pepper, taco seasoning and black beans into your hot pan and fry for 5-10 minutes until cooked and browned through. This is your taco mince.
Roughly chop up your lettuce and put into a bowl.
Now for the avocado...Slice it in half, remove the stone (watch your fingers), scoop out the flesh and slice it into bite size chunks.
Peel and dice your onion. Then chop your cherry tomatoes into halves.
Add your avocado, onion, sweetcorn and tomatoes to the bowl of lettuce.
Top the bowl with your taco mince.
Mix the sour cream and lime together. This is your dressing.
Drizzle the dressing over your taco salad, sprinkle with cheese and serve you healthy Burrito Salad with a wedge of lime for extra zing if desired. Enjoy!