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Whip up a quick and easy vegetarian lunch for your kids! Make a chilli out of tinned taco beans, smoked paprika and peppers. Try dipping in some tortilla chips for a brilliant, kid-approved lunch. See method
of the reference intake Carbohydrate 60.3g Protein 18.1g Fibre 12.1g
1. Preheat the oven to 200°C, fan 180°C, gas 6.
2. Spread the tortilla wedges out in a single layer on a large baking tray. Bake in the oven for 15-20 mins until lightly golden and crisp.
3. Meanwhile, heat the oil in a saucepan over a medium-high heat. Add the onion and pepper and fry for 5 mins. Add the garlic, stir to combine, then mix in the beans and smoked paprika. Bring to the boil and simmer for 5 mins.
4. Divide the chilli between 2 bowls and top with the cheese, coriander, tomatoes and salsa. Sprinkle over a little smoked paprika. Serve the tortilla chips on the side for scooping.
See more Easy recipes for kids
Cooking for children: There are no reference intakes for children and all of these recipes are based on recommendations for an adult woman's portion size. In children of different ages, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards.
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