GOOD FOOD MADE SIMPLE

Good food that tastes great is at the heart of Leah Itsines’ cooking philosophy. Here she shares some recipes from her new book with us

Cook's Tip

To line the tin, scrunch up a large square of baking paper, then smooth it out and press it into the tin. This will also assist in lifting the enchiladas out of the tin.

CHICKEN ENCHILADAS

1 Preheat the oven to 180°C. Line a 22 cm round cake tin with baking paper and spray with olive oil.

2 Combine the chicken, black beans, marinated capsicum, 2 cups (500ml) of the passata, two-thirds of the grated cheeses, two-thirds of the spring onion, half the coriander and the paprika and cumin in a large bowl and season with salt and freshly ground black pepper.

3 Trim 1 cm off the top and bottom of the tortillas to create flat edges.

Divide the chicken mixture among the tortillas, spreading it to cover the whole surface, then roll up so that the cut edges are at the top and bottom.

4 Cut each enchilada into thirds and stand them upright in the lined tin. Top with the remaining passata and grated cheeses. Cover the tin with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes or until the enchiladas are golden.

5 Meanwhile, combine the lettuce, tomato, green capsicum, avocado, remaining coriander and spring onion in a large bowl. Add the lime juice and olive oil, season with pepper and toss well.

6 Serve the enchiladas with sour cream and the salad.

Nutritional info

PER SERVE 2820kJ (675Cal), protein 44g, TOTAL FAT 35g (sat. fat 14g), CARBS 40g, FIBRE 12g, SODIUM 1230mg. CARB EXCHANGES 212. GI ESTIMATE low

SLOW-COOKED MEXICAN BEEF WITH ELOTE SALAD

PREP 20 MINUTES, PLUS 1 HOUR MARINATING SERVES 6-8 (AS A MAIN)

1 Combine the spice mix ingredients in a small bowl.