Healthy Tex-Mex Taco Bowls
25 minutes bake time
Perfect for a fiesta lunch during the summer or a perfect way to make the evening dinner a lot more interesting – made with crunchy Jus-Rol filo pastry.
- 1 x 270g pack Jus-Rol Filo Pastry
- 2tbsp sunflower or rapeseed oil
- 2tsp cumin seeds
- 2tbsp sesame seeds
- 400g pack lean beef mince
- 1 sachet fajita/taco spice mix
- 3 baby gem lettuces, shredded
- 400g can black beans, rinsed and drained
- Salsa, to serve
- Fat-free yogurt, to serve
- 25g light mature cheddar or red Leicester, grated
- Jalapenos, to serve
- Pumpkin seeds, to serve
- Sharp knife
- Pastry Brush
- Baking Sheet
- Kitchen scissors
- 4 oven proof mugs or small pudding basins or bowls
- Preheat the oven to 180°C (160°C fan oven) Gas Mark 4. Halve 6 filo sheets to make 12 smaller rectangles. Roughly brush oil over them all, then scatter with the cumin and sesame seeds. Haphazardly sandwich the pastry sheets in stacks of 3 to make 4 finished pieces.
- Space 4 big heat-proof mugs or bowls on baking sheets, and cover each with a stack of pastry, oiled side down. Press the pastry down around the sides to make an upturned bowl shape, and any excess can sit flat on the baking sheet to make a ‘lip’.
- Bake for 20-25 minutes until the pastry is really crisp and golden on the outside. Very carefully lift off the bowls/mugs, and upturn onto a baking sheet. The inside pastry is probably not crisp yet so return to the oven for 5 minutes more, or until done. Leave to cool.
- When you’re ready to eat, brown the mince with the spice sachet in a non-stick frying pan – breaking up the mince with a wooden spoon as you go. When it’s brown and getting crispy, upturn the filo taco bowls onto plates. Divide the shredded lettuce, black beans and spicy mince between the bowls, then top with salsa, yogurt, a little cheese, some jalapenos and a few pumpkin seeds.