Tortilla Mince Pies

Ingredients:

oil spray
400 g lean beef mince
1 onion, finely chopped
400 g can Delmaine chickpeas in curry sauce
1 cup corn kernels
4 extra light tortillas
3/4 c grated reduced-fat cheese

Optional:
1 carrot, peeled and diced
2 cloves of garlic, chopped
1/2 - 1 pepper. diced
5 - 6 mushrooms, sliced
parsley to garnish

Method:

1. Preheat oven to 180 degrees celsius and spray 4 small pie dishes with oil.
2. Cook mince in a non-stick fry pan with a little spray oil until evenly browned.
3. Add onion and cook for 3 - 4 more minutes. If using additional vegetables or garlic add at this stage.
4. Add chickpeas and corn. Heat for 5 minutes.
5. Place 1 tortilla in each pie dish. Push into mould properly and spray with a little oil.
6. spoon mince into tortillas and sprinkle with cheese.
7. Bake for 10 minutes or until cheese is melted. 
8. Garnish with parsley.

Side salad:

1 1/2 cups grated (or sliced) mixed carrot and beetroot

200 g curly kale, shredded

Arrange kale on serving plates and top with carrot and beetroot.

Notes:

I haven't made the side salad. I find it's easier to add extra vegetables into the mince mixture. A great way to use up little bits of veges hiding in the fridge.

Bean Salad

Salad ingredients:
2 c green beans
1 can mixed beans, drained
1 can chick peas, drained
1 red pepper. diced
1 green pepper, diced
1 red onion, finely diced (raw or lightly fried)

Dressing ingredients:
1/4 c sugar
1/4 c water
1/4 c wine vinegar
1/4 c olive oil
1 t salt

Method:

1. Lightly cook green beans, approximately 2 minutes once boiling. Drain and place in bowl.
2. Drain and rinse mixed beans and chick peas, add to bowl. 
3. Dice red and green peppers, add to bowl.
4. Peel and finely dice red onion. If desired fry for 2-3 minutes, add to bowl.
5. Mix together dressing ingredients in separate bowl or jar. Mix or shake well to combine.
6. Drizzle dressing over the salad.
7. Cover and refrigerate.
8. This salad is best made 24 hours in advance.