Healthy Veggie Chilli Tacos

Hello! Welcome back, today I have a super yummy recipe post for you.

If you read my “A Reflection on 2015 and 2016 goals post” you’ll know that one of my aims for 2016 is to lose a little bit of weight and eat better, especially after the Christmas binge. I weighed myself on Monday and the damage wasn’t as bad as I thought, as I’d only put on 2lb so my weight was 10st2lb. However I still wanted to give the healthy eating and fitness a go so I’ve been experimenting with some different recipes which are healthy but also filling and tasty.

I am a huge fan of chilli and tacos but I know it’s not the healthiest of meals, so I did a little experimenting and have come up with a less fatty version. I’m not sure how many calories are in this as it’s my own little creation, but I guess its a lot less then having full fat mince, a sugary sauce from a jar and white rice.

2016-01-07 21.00.51

I’m aware my presentation skills leave a lot to be desired, but I’m normally far too eager to actually eat my food then photograph it. I chose to serve this with a side salad and a balsamic vinegar dressing.  Also I know it looks like I have a lot of tacos on here, but 3 of them is actually only equal to one wrap! So if you want to know how to make these read on! I’m actually no good with measurements as I normally slap it all in but this could serve 3/4 people. For the chilli you will need

  • Quorn mince
  • Onion
  • Mushrooms
  • Pepper
  • Kidney beans
  • A tin of chopped tomatoes
  • An oxo cube, mild chilli powder, garlic powder, chilli flakes, salt and pepper. (all subject to your taste)
  1. First fry off the Quorn mince for around five minutes until it starts to brown, using a little olive oil on a low heat so it doesn’t burn, and crumble in the oxo cube to give it a beefy flavour.
  2. Chop up the onion, mushroom and pepper into whatever size chunks you prefer and add them to the Quorn mince for around five minutes or until you feel it is cooked.
  3. Add the tin of chopped tomatoes and turn to a simmer
  4. While the tomatoes are simmering, add your seasoning to suit your taste, I normally add a sprinkle of garlic, a teaspoon of mild chilli powder,  and a sprinkle of salt, pepper and chilli flakes (beware the chilli flakes are really hot!)
  5. Drain the kidney beans and add them to the pan, give it all a good stir and leave on a low heat to simmer for ten minutes. You can add more seasoning at this point if you like.

For the tacos you will need –

  • Low fat wraps (I use Sainsbury’s be good to yourself wraps with less fat)
  • A circle cutter
  • a Yorkshire pudding tray
  1. Turn the oven to 180 and leave to heat up
  2. Cut the out your circles from the wraps ( I managed to get three out of each wrap so for a 12 piece Yorkshire pudding tray you will need 4 wraps)
  3. Push them into the Yorkshire pudding tray to create a cup
  4. Pop them in the over for a minute to crisp.
  5. Add a spoon full of chilli and sprinkle a little cheese on top if you like (I used weight watchers cheese)
  6. Pop them back in the oven for the cheese to melt, keep an eye on them so they don’t burn
  7. Serve with a garnish of your choice

And that’s how I made them! I hope you enjoyed this foodie post! I’m hoping to get something like this up once a week as well as track my weight and fitness progress. Please let me know if you try this and how it goes 🙂 You can also tag me on Instagram @polka_dot_teapot

 

2 thoughts on “Healthy Veggie Chilli Tacos

Leave a Reply

Your email address will not be published. Required fields are marked *