cookery
Stop the struggle of finding new meals to cook and try these original healthy dishes – all under 500 calories
Samosa burritos
Calories per serving: 461
The last thing you want on a Friday night is fuss; this recipe has all the flavour of a delicious samosa filling without the hassle of wrapping them up perfectly!
Serves: 4 Ready in: 40 mins
FOR THE BURRITOS
3 medium potatoes, peeled and diced into small cubes
Salt
Cooking oil spray
1 onion, diced
4 garlic cloves, grated
1tsp grated fresh ginger
500g lean beef mince
1tbsp mild curry powder
1tbsp dried coriander leaf
1tsp ground turmeric
1tsp ground cumin
2 carrots, finely diced
100g frozen peas
4 tortilla wraps
FOR THE RAITA
200g fat-free Greek yoghurt
2 garlic cloves, grated
2tsp freshly chopped mint
2tsp freshly chopped coriander
150g cucumber, grated and squeezed to remove excess liquid
1 Boil the potato in salted water for about 5 mins until beginning to soften. Drain and set aside.
2 Spray a frying pan with cooking oil spray, fry the onion, garlic and ginger until the onion begins to colour. Add the beef mince, curry powder, dried coriander, turmeric, cumin, and 1tsp salt to the pan. Fry until the beef has some colour and the spices are mixed through. Add the carrots, peas and potatoes to the beef mixture and cook until they have softened.
3 Meanwhile, make the raita by mixing the yoghurt with the garlic, mint, coriander and grated cucumber. Season with salt to taste.
4 Load up your tortilla wraps with the raita and beef filling, then fold and roll up tightly. If you can be bothered, wrap the burritos in foil and oven bake or air fry them until warmed through. However, you can eat them without this step if you can’t wait. Serve with extra raita, pepper and onion salad and pilau rice, if liked.
Roasted veggie enchiladas
Calories per serving: 375
Serves: 4 Ready in: 55 mins
4tsp chilli powder
2tbsp smoked paprika
1tbsp ground cumin
1tbsp dried oregano
2tsp paprika
2tsp onion granules
2tsp garlic granules
1tsp ground coriander
½tsp ground white pepper
1tsp salt
1 butternut squash, peeled and cut into 1cm chunks
1 yellow pepper, deseeded and diced
1 red pepper, deseeded and diced 2 red onions, roughly chopped
2 courgettes, roughly diced
150g cherry tomatoes
Cooking oil spray
250ml passata
Juice of 1 lime
100ml vegetable stock
198g can sweetcorn, drained
4 tortilla wraps
100g cheese of your choice, grated
1 Preheat the oven to 180°C/gas 4. Set aside half the chilli powder and
