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.
