- 12 enchilada tortillas
- olive or canola oil spray
- 500g chicken mince
- 1 red capsicum, deseeded and finely chopped
- 440g can kidney beans, rinsed and drained
- 200g Mexican salsa
- 1 punnet grape or cherry tomatoes, quartered
- minced chilli (optional)
- freshly ground black pepper
- 1 packet gourmet salad lettuce leaves
- 300g can corn kernels, rinsed and drained
- grated low-fat cheese, to serve
- Preheat oven to 180°C (350°F).
- Heat tortillas in microwave on HIGH for 30-60 seconds or until warm and flexible.
- Spray one side of each with oil and arrange, sprayed-side down, in a muffin pan to form little baskets.
- Keep openings and sides of baskets wide to allow them to hold as much filling as possible.
- Bake for 7-10 minutes or until golden brown, then leave in tray while cooling to keep their shape.
- Spray a non-stick frypan with oil and cook mince over high heat for 5 minutes or until browned, using a wooden spoon to break up any lumps.
- Add capsicum, beans, salsa and tomatoes and heat through.
- Add chilli, if desired, and pepper, to taste, and simmer for 5-10 minutes or until sauce thickens.
- Line baskets with lettuce leaves and top with a large spoonful of chicken mixture.
- Sprinkle with corn and cheese.
Athletes with high fuel needs (e.g. endurance athletes, athletes who are growing, athletes aiming to increase muscle mass) require extra carbohydrate-based ingredients and a larger serve size
Athletes with low fuel needs (e.g. skill-based athletes, athletes trying to reduce body fat) need to opt for a smaller serve size