Preparation time is 20minutes
Cook time is 35minutes
Total time is 55minutes
Serve is for 6 people
Estimated cost per serve is 6.25 dollar
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
6
- 35grams sachet taco seasoning
- 2tablespoons coriander leaves (to serve)
- 1 brown onion (chopped)
- 5 large zucchinis (thinly sliced lengthways)
- 1 lime, cut into wedges (to serve)
- 2tablespoons extra virgin olive oil
- 2 red kidney beans, rinsed (drained)
- 5milliliter extra virgin olive oil spray
- 2 cup tomato passata
- 2 cup Mexican inspired shredded cheese
- 1tablespoons oregano (plus extra sprigs to serve)
- 2 garlic cloves (crushed)
Nutrition per serving
2550kJ / 608Cal
2550 Kilojoules or 608 Calories
29% of daily energy intake*
Protein
33.7grams
Fat
36.0grams
Carbs
34.3grams
Sugars
10.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Discover a gluten-free weeknight winner. This traybake uses zucchini instead of tortillas for a quick, budget-friendly dinner that's packed with flavour and fibre.
Method
Step 1 of 5
Preheat oven to 200 °C/180 °C fan-forced. Grease a 20 x 30cm (5cm deep) baking pan. Spoon 1 1/2 cups passata over base of pan.
Step 2 of 5
Heat oil in a frying pan over medium heat. Add onion and oregano, then cook, stirring, for 4 minutes or until softened. Add garlic and taco seasoning, then cook for 1 minute or until fragrant. Add half the beans, stirring to coat. Remove pan from heat.
Step 3 of 5
Using a fork, roughly mash bean mixture. Transfer to a large bowl. Add 1/2 cup cheese and remaining passata and beans. Stir to combine.
Step 4 of 5
Place 4 zucchini slices, slightly overlapping, on a flat surface. Spoon 1 heaped tablespoon bean mixture on one short end. Roll up zucchini to enclose filling. Place seam-side down in dish. Repeat with remaining zucchini and bean mixture to make a total of 16 rolls.
Step 5 of 5
Spray zucchini rolls with oil. Scatter over remaining cheese, season, then bake for 30 minutes or until golden. Scatter over coriander and extra oregano. Serve with lime wedges.
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