It’s a make-it-yourself Mexican kinda Thursday!

written by Sally Hills January 4, 2018

Thinking about something quick and delish for dinner yet still want to keep it relatively healthy and light after the Christmas festivities?

This crisp tortilla / tostada is super quick to make (around 10 mins). It is simply an oven-baked wholemeal wrap, topped with sautéed onions, garlic, chillies, beans and red pepper; with sliced avocado, coriander, spring onions and hot sauce sprinkled/drizzled on top of the sautéed veggies. If you’ve got some left over wraps, toast them up and top with your favourite vegetables and spices for a quick and nutritious lunch / dinner! The best and easiest way to eat it? Break up the tortilla and scoop up your toppings!

I normally eat relatively healthily (with the exception to my addiction to Nando’s peri chips and my love for wine!), however for the next month I need to make more of a conscious effort as my sister is getting married in February and I have a rather fitted Bridesmaid’s dress that I’d like to feel comfortable and confident in! Instead of starting a fad or extreme diet (I am so over those!), I will be going back to basics by cooking wholesome, filling, natural foods. My friend Amar, who I did Veganuary with last year (he’s doing it again this year) has shared some delicious and healthy Indian recipes with me that I cannot wait to cook up! So this Saturday – after a day of wedding prep (we have make up trials and venue décor planning) – I am going to cook up an Indian feast. Roll on the weekend, pics & review to follow ♥ Hope you’re having a fab Thursday ♥

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