MEXICAN BREAD BASKETS

MEXICAN BREAD BASKETS

Serves 4

Points per serving 1½

2 red peppers

8 slices WW bread or Nimble, crusts removed

Frylight

small can Kidney beans, drained & chopped

3 spring onions, finely sliced

60g canned sweetcorn

1 green chilli, deseeded & chopped (optional)

Preheat the oven to Gas 6/200ºC/400ºF

Grill the peppers until blistered, transfer to a plastic bag and leave to cool.

Spray one side of each slice of bread with Frylight, place sprayed side down into the holes of a muffin tin, pressing into the shape of the mould.  Bake in the oven for 10-15 mins or until crisp & golden.

Skin & deseed the peppers, roughly chop one and blend to a puree in a food processor.  Dice the second pepper and add to the puree with the beans, onions, corn and chilli.  Spoon the filling into the bread baskets and serve with salad leaves.