Following on from my Asparagus with fake hollandaise fast day recipe today I am tackling my favourite food, Mexican!
One of the main things I am trying to focus on with the 5:2 diet is figuring out low calorie recipes so I can still have my favourite foods. This way I don't feel like I am restricting myself and then each meal is actually a bit of a treat.
I love Mexican food, possibly because most recipes include avocados which are my ultimate faves but I am pleased to say it wasn't too hard to come up with a low calorie burrito recipe to have for dinner or even lunch on a fast day. I am a bit sad to say there is no avocado though although if you end up with calories to spare you could chop up half an avocado and add it in.
Here is the recipe for my 290cal vegan and gluten free burrito.
Half a tin of red kidney beans (133cals)
Half a tin of tinned chopped tomatos (37cals)
Smoked Paprika, 1tsp (3cals)
Gluten free tortilla wrap. I used the Bfree variety from asda (99cals)
Half a courgette (14cals)
Handful of fresh coriander (4cals)
Salt and Pepper to taste
Double the ingredients if you are making enough for 2 people.
1. First pour your kidney beans and tomatos into a pan and bring to the boil. Once simmering add in a teaspoon of smoked paprika and a pinch of pepper.
2. Whilst this is simmering away it's time to make your faux coriander rice. To do this grate half a courgette into a bowl. Then chop up a handful of coriander and mix together.
3. Once the bean mix has been simmering away for around 10 minutes you can take it off the heat and season to taste.
4. Grab a wrap and load it up with the courgettes and the beans.
5. Fold and enjoy!
The next 5:2 diet recipe post will be courgette pasta with avocado pesto (determined to get avocado in their somewhere!) so keep your eyes peeled.