Preparation time is 25minutes
Cook time is 40minutes
Total time is 1hours 5minutes
Serve is for 4 people
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 1/2 avocado
- 1 carrot, grated
- 1tablespoons coriander, roughly chopped
- 1 onion, diced
- 1 1/2 cup sweet potato , 1 cup cooked and puréed, half cup grated
- 1 zucchini, grated
- 1teaspoons fajita seasoning
- 1/2 lemon, juiced
- 1 1/4 cup wholemeal self-raising flour (1 cup for dough, save 1/4 cup for dusting)
- 1/4 iceberg lettuce, shredded
- 400grams black beans, drained and rinsed
- 1tablespoons olive oil
- 1/2teaspoons garlic, crushed
- 3/4 cup reduced fat tasty cheese, grated
Nutrition per serving
1820kJ / 435Cal
1820 Kilojoules or 435 Calories
21% of daily energy intake*
Protein
18.6grams
Fat
14.4grams
Carbs
53.5grams
Sugars
7.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Mix sweet potato purée and flour in a bowl to form a dough. Dust work surface with extra flour, turn out dough and knead, incorporating flour. Divide dough into 4 portions and roll each portion into a thin circle. Heat a frying pan over medium heat and brush flatbread lightly with 2 tsp of oil. Cook flatbreads, one at a time, for 2 minutes each side or until golden.
Step 2 of 4
Heat remaining 2 tsp of oil in a saucepan pan over medium heat. Add onion and garlic and cook for 5 minutes or until softened and fragrant. Stir in grated sweet potato, carrot, zucchini and fajita seasoning, and cook for a further 5 minutes. Add beans and 2 tbs water, stir to combine and cook for 10 minutes for flavours to combine.
Step 3 of 4
To make guacamole, mash avocado with a fork in a bowl. Add lemon juice and coriander and stir to combine.
Step 4 of 4
Spread guacamole over sweet potato flatbreads, top with bean mixture, lettuce and cheese. Roll up, cut in half and serve.
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