Meals 1 and 2: One pot veggie and bean chilli

Ingredients

• Half of your chilli
• 312g packet (12) white corn tortillas
• 1 small avocado
• 1 lime, cut into wedges
• Coriander leaves to serve

Method

Step 1

Heat tortillas following packet instructions. Mash avocado in a bowl with a squeeze of lime juice.

Step 2

Lightly spread tortillas with avocado and top with small oakleaf lettuce leaves and half the veggie and bean chilli. Squeeze over lime, garnish with coriander leaves and fold in half to serve. Allow 3 tacos per serve.

Ingredients

• Remaining half of your chilli
• 450g packet microwave brown rice
• Reduced fat plain Greek yoghurt

Method

Step 1

Thaw frozen veggie and bean chilli at room temperature or in microwave. Reheat in a large saucepan over a medium heat, stirring occasionally, until hot.

Step 2

Heat brown rice following packet instructions. Serve with veggie and bean chilli and a dollop of Greek yoghurt.