This quick meal packs the addictive flavours of classic beef tacos onto crispy flatbread crusts. Go ahead and customize the recipe using any produce from your fridge: Substitute sweet peppers for tomatoes, or top with avocado and red onion. Use kitchen scissors to split the pitas. Cost: $1.90/serving
- Prep time 25 minutes
- Total time 25 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2015
Ingredients
Method
In nonstick skillet, heat oil over medium heat; cook onion, stirring often, until softened, about 7 minutes. Add beef; cook, breaking up with spoon, until browned on the outside but not cooked through, about 2 minutes. Add garlic, chili powder, coriander, cumin and salt; cook, stirring, until beef is no longer pink, about 3 minutes.Add corn, 2 tbsp of the sour cream and 2 tbsp water; cook, stirring, until corn is heated through and mixture is slightly saucy, about 2 minutes. Stir in half of the cilantro.
Spoon beef mixture over cut sides of pitas; top with tomato, lettuce and remaining sour cream and cilantro.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 413 mg
- Sugars 4 g
- Protein 24 g
- Calories 375.0
- Total fat 18 g
- Potassium 522 mg
- Cholesterol 55 mg
- Saturated fat 6 g
- Total carbohydrate 32 g
%RDI
- Iron 26.0
- Folate 15.0
- Calcium 6.0
- Vitamin A 9.0
- Vitamin C 12.0
