This healthy diabetic snack is a simple tomato-lettuce-beans-beef stacker, layered in crispy taco shells. The kidney beans mixture and lean beef mince filling, which is seasoned with chili powder, cumin and tomato paste, will have you hooked. Combining low glycemic index kidney beans and medium glycemic index taco shells, this beef and bean tacos make a perfect diabetic snacks.
Preparation time 15 minutes
Cooking time 20 minutes
Serves 4
Beef and Bean Tacos Recipe | Easy Diabetic Snack Recipes
Ingredients :
1 clove garlic, crushed
80g lean beef mince
½ teaspoon chili powder
¼ teaspoon ground cumin
300g can kidney beans, rinsed, drained
2 tablespoons tomato paste
½ cup (125ml) water
1 medium tomato (190g), chopped coarsely
4 taco shells
¼ small iceberg lettuce, shredded finely
salsa cruda :
½ Lebanese cucumber (65g), seeded, chopped finely
½ small red onion (40g), chopped finely
1 small tomato (130g), seeded, chopped finely
1 teaspoon mild chili sauce
Method :
- Preheat oven to 180°C/160°C fan-forced.
- Heat lightly oiled large frying pan; cook garlic and beef, stirring, until beef is browned all over. Add chili, cumin, beans, paste, the water and tomato, cook, covered, over low heat about 15 minutes or until mixture thickens slightly.
- Meanwhile, place taco shells, upside-down, on oven tray; heat tacos, in oven, 5 minutes.
- Just before serving, fill taco shells with beef mixture and lettuce; top with salsa cruda.
To make salsa cruda, combine ingredients in small bowl.
Nutritional facts per serving :
654kJ (156 cal); 4.6g total fat (1g saturated fat); 18.4g carbohydrate; 6.8g fiber; medium GI
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