Ingredients
1 slice wholewheat mountain bread or flat bread
olive oil cooking spray
1 small onion, finely chopped
1 garlic clove, crushed
1/2 teaspoon Mexican chili powder
1 celery stick, diced
100 g (3.5 oz) lean beef mince
100 g (3.5 oz) can lentils, rinsed & drained
200 g (7 oz) can diced tomatoes
1 small tomato, diced
1/2 small avocado, diced
1/4 cup fresh coriander leaves
1 tablespoon light sour cream
1 tablespoon grated parmesan
Preparation
Preheat oven to 180C. Cut the mountain bread into triangles and place on a baking tray. Bake for 5-10 minutes or until crisp.
Lightly spray a frying pan with olive oil and heat over medium heat. Add the onion and garlic. Cook, stirring often, for 2-3 minutes or until the onion is soft. Add the chilli powder and cook, stirring, for 1 minute. Add the celery and cook, stirring occasionally, for 5 minutes. Add the beef mince and cook, stirring with a wooden spoon to break up any lumps, for 3-5 minutes or until browned. Stir in the lentils and canned tomatoes. Simmer over a medium-low heat for 8 minutes or until most of the liquid has absorbed.
Combine the fresh tomato, avocado and coriander in a bowl.
Assemble the mountain bread crisps on a large plate and top with the beef mixture, salsa and sour cream. Sprinkle with the parmesan
