Quiche recipes

Tomato, baby marrow and bacon quiche

1 hour

Balsamic glazed bacon salad with tomato samoosas and baby marrow spaghetti

35 minutes

Couscous recipes

Cumin and garlic chicken couscous

15 minutes

Baked beef and bean burritos with spicy tomato sauce, mozzarella and feta

Roast leg of lamb with tomato and beans

1 hour

Deep-fried avocado with tomato, ginger and coriander salsa

10 minutes

Mielie recipes

Mexican red bean and avocado wraps

25 minutes

Mexican red bean and avocado wraps

By Marlese Radyn

Serves 4

Difficulty Easy

Cooking Time 25 minutes

Ingredients

1 onion, finely chopped
1 red pepper, finely chopped
1 T olive oil
1 400 g can red kidney beans
1 400 g can chopped tomatoes
2 T roughly chopped flat-leaf parsley
1/2 t paprika
salt and pepper, to taste
2 ripe avocados
juice of 1/2 a lemon
1 250 g tub fat-free cottage cheese
8 tortillas, toasted

Method

Fry th onion and red pepper in olive oil for 10 inutes, stirring often.

Add the red kidney beans, chopped tomatoes, chopped flat-leaf parsley and paprika and cook for 10 - 15 mintues, or untl the vegetables are soft.

Add a little water if the mixture is too dry. Season to taste.

Mash a third of the beans against the side of the pan, stir them back into the mixture and cool.

Toss the avocadoes in the lemon juice.

Spread the cottage cheese on the toasted tortillas and place some of the bean mixture and avocado on each one.

Scatter with grated Cheddar or mozzarella and roll up, tucking in the edges.

Cook's note: I make this dish when I don't feel like spending ages in the kitchen. it uses ingredients that I keep in my grocery cupboard and it's quick and easy to prepare.

TASTE reader Marlese Radyn contributed this recipe to the magazine and website. If you'd like to feature in TASTE, visit our Competitions page (Under Win at the top) to see what recipes we're looking for right now.

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Ingredients

Method