Pork and apple rissoles
25 mins
1½ punnets cherry tomatoes, quartered
1 ½ cups frozen corn kernels
1 medium zucchini, diced
3 yellow squash, diced
½ onion, chopped
1 red capsicum, diced
1 tbsp olive oil
1 tsp ground cumin
Pinch of salt
1 cup canned no-added-salt black beans, drained & rinsed
⅓ cup coriander, chopped
1 lime, juiced
8 wholemeal tortillas or wraps
1 cup reduced-fat tasty cheese, shredded
Reduced-fat Greek yoghurt for serving
You can swap:
Step 1
Pre-heat oven to 200oC. Line a baking tray with baking paper.
Step 2
Place the tomatoes, corn, zucchini, squash, onion, capsicum and olive oil in a bowl. Sprinkle with the ground cumin and a pinch of salt. Toss to coat.
Step 3
Spread vegetables into an even layer on the baking tray. Bake for 10 minutes, remove and toss, and return to the oven for another 10 minutes or until cooked.
Step 4
Add the black beans to the vegies along with the coriander, drizzle lime juice over the top and toss.
Step 5
Warm the tortillas per the directions on pack.
Step 6
Fill each tortilla with the vegetable and bean mix, top with shredded cheese and serve with Greek yoghurt.
Food safety tip: if you are taking leftovers for lunch, tacos need to be kept cold so pack an ice brick.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
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