RECIPE: Mixed Bean and Avocado Tostadas | #ThisGirlEats

Serves: 2
How much does it cost? This mixed bean and avocado recipe cost me less than £1 per person.
What are the benefits? This recipe provides at least two of your five a day, is a great source of plant-based protein and is totally suitable for vegans.

When you have two leftover tortillas on their very last legs stuffed at the back of the bread bin and have already eaten all the wraps you can handle for one week, what do you do with them?

Make toastadas, of course! Well, a version of them, anyway.

Everyone knows that Mexican is one of my favourite cuisines, so anything inspired by this kind of food is right up my alley. A tostada is a crispy tortilla wrap, usually either flat or in a bowl shape, sometimes fried, sometimes toasted – always delicious!

This is my version of a tostada, easy to make in the average kitchen and with very little time or effort necessary. I’ve topped mine with heaps of spicy mixed beans for some protein, a few slices of fresh avocado (because I couldn’t be bothered to make guacamole) and a spoonful of sour cream – an optional extra, of course.

These mixed bean and avocado tosatadas are tasty, vibrant and full of flavour, and definitely worth a try.

Tostasda topped with mixed beans, avocado, sprinkling of cheese and a spoonful of sour cream
Tostasda topped with mixed beans, avocado, sprinkling of cheese and a spoonful of sour cream

1 Onion, Chopped
1 Bell Pepper, Chopped
400g Mixed Beans (preferably in a spicy or tomato sauce)
1 Large Avocado, Peeled, Pitted & Sliced
2 Wholemeal Tortilla Wraps

If you’ve managed to grab some beans that are already in some kind of sauce (mine were mixed taco beans in a spicy tomato sauce) then you don’t really need to do too much here. Just throw in a little garlic with the onion and then season the beans with a pinch of paprika, salt and pepper. Chuck in a sprinkle of dried chilli flakes too if you want a little more heat.


1. In a pan, spray a little cooking spray or a drop of oil and cook the onions and peppers for a couple of minutes with some garlic, just to soften.

2. Turn down the heat and pour in the mixed beans. Season and simmer for around 15 minutes.

3. Meanwhile, it’s time to crisp up the tortillas. Pop the tortillas on a large, grease-proof baking tray and cook in the oven at 180℃ for around 10 minutes, or until they’re crispy and crunchy.

4. Remove the tortillas from the oven and allow to stand for 1 minute. Take the pan off the heat and pile the beans up in the middle of the flat tortillas. Scatter your slices of avocado across the top and dig in!

Tostasda topped with mixed beans, avocado, sprinkling of cheese and a spoonful of sour cream
Tostasda topped with mixed beans, avocado, sprinkling of cheese and a spoonful of sour cream

RECIPE: Mixed Vegetable Fajitas | #ThisGirlEats

Serves: 6 (makes six wraps)
How much does it cost? This recipe cost less than 50p per person.
What are the benefits? These delicious fajitas are responsible for at least one of your five a day (depending on how many wraps you eat!), are suitable for vegetarians – and vegans if you choose your toppings carefully – and is super low in fat.

I love making fajitas because they’re just so adjustable. You can chop and change them depending on what you fancy or what’s leftover in the fridge, and that kind of laziness flexibility is right up my street.

I’ve opted for vegetarian fajitas here because not only is sweet potato deeee-licious, but it’s also a chunky filling that leaves you feeling pretty stuffed with basically zero fat or carbs. I also like to try something new and while I’ve eaten chicken fajitas A THOUSAND TIMES, I’d never tried sweet potato fajitas – turns out, they’re pretty good.

But the best thing about these is, really, that you can make them however you like. If you want to make them with meat, go for it. If you don’t, that’s cool too! If you want to stick with vegetables and wholemeal wraps then it’s a tasty, satisfying meal, but if you feel like treating yourself to a little sprinkle of cheese on top, maybe a spoonful of sour cream or a splodge of guacamole, that’s totally up to you. The question is, do you have the willpower to resist the guac? I know I don’t…


At their bare basics, these fajitas are super good for you. Sweet potatoes are high in fibre and anti-oxidants and brown rice is good for your heart, digestion and cholesterol, so you’re already onto a winner – and that’s before you realise it’s cooked in nothing more than water and spices, and the entire recipe is made up of wholegrains and vegetables. All bloody good stuff!

1 Sweet Potato, Chopped
2 Bell Peppers, Sliced
2 Onions, Sliced
1/2 Cup of Sweetcorn
6 Tomatoes, Chopped
6 Wholemeal Tortilla Wraps
Vegetable Stock Cube
125g Brown Rice

Grated cheese 🧀
Salsa 🌶
Guacamole or smashed avocado 🥑
Sour cream 🌯
Shredded lettuce 🥗

You don’t need one of those cardboard box kits to make fajitas at home, if you have the right spices in your cupboard it’s just as easy. Just throw in some dried garlic, paprika, cumin, chilli flakes, salt and pepper and you’ve got a robust, spicy, flavoursome fajita mix.

So, this is how I did it…

1. Cook the sweet potatoes, chopped onion and garlic in a large frying pan for 5 – 10 minutes to soften. Add a splash of water if they start to stick (sweet potatoes always stick to the bottom of my pan ☹).

2. Throw in the peppers and fry for another minute or so before adding a small cup of water 💦 and season with paprika, cumin, chilli flakes, salt and pepper.

3. Crumble a stock cube into the water, add the tomatoes and sweetcorn and cook on a low heat for around 10 minutes, until the water dries up. If the veggies aren’t soft or cooked, add another drop of water and cook for a little longer.

4. Microwave the rice (only takes a couple of minutes) and warm the tortillas. Get together any extras – cheese, lettuce, salsa etc. -, serve the vegetables in a dish, wrap ’em up and e-n-j-o-y!


RECIPE: Avocado Topped Mexican Chicken with Rice and Spiced Peppers | #ThisGirlEats

Serves: 2
How much does it cost? This cost me less than £1.50 per person.
What are the benefits? This recipe provides plenty of protein, fibre and at least two of your five a day.

Mexican food has this amazing ability to be undeniably bold while still tasting light, fresh and summery, not to mention a great level of zingy heat without burning, vindaloo-style. That’s why it’s one of my favourites to cook – and eat!

I’ve grabbed some pretty basic ingredients – couple of chicken breasts, a few veggies, some rice – and tried make them really pop, just like the Mexican food I know and love.

The recipe is packed with vegetables, protein, flavour and colour, checking every box on my tick list! Not to mention it cost me around £1.40 per person (but could easily be replicated with a cheaper veggie version).

2 Skinless Chicken Breasts
2 tbsp of Tomato Purée
140g Brown Rice
1 Medium Onion
1 Bell Pepper
1 Avocado, Peeled, Pitted and Sliced
2 tbsp Low Fat Cheese, Grated
1/2 Bag of Prepared Salad Leaves

As always with Mexican food, finding a good level of spice is key. It’s really about what your tastebuds can handle, so think carefully! I used paprika, cumin, cinnamon, dried garlic and chilli flakes for the tomato paste, with a dash of salt and pepper for standard seasoning. In with the rice went some dried coriander, salt and pepper just to jazz things up a bit. And, finally, I added a touch of paprika, garlic, salt and pepper to cook the peppers and onion.

So, this is how I did it…

1. Make your own spiced tomato paste (it’s super easy) by mixing together tomato purée, paprika, cumin, cinnamon, dried garlic and chilli flakes with a tiny dash of water. Make it as hot or as mild as you like! 🌶️

2. Slice in several small cuts along the top of the chicken breast so the seasoning can really sink in, coat with the paste and cook in the oven on 200°C for around 25 minutes, until thoroughly cooked.

3. Cook the rice according to packet instructions.

4. Add the sliced onion and peppers to a hot frying pan along with a few spices and sizzle away for 5-10 minutes, until they soften a little.

5. Remove chicken from oven, top with a tiny sprinkle of low fat cheese and the sliced avocado and place on the bed of rice, served with the vibrant veggies and a crisp side salad. YUM.

mexican chicken edit

RECIPE: Gooey Mixed Bean & Rice Quesadillas | #ThisGirlEats

Serves: 1
How much does it cost? This cost me less than £1.25 per person.
What are the benefits? This recipe is great for vegetarians, bursting with loads of fibre and packed with protein, too.

Got a big appetite but looking for something low maintenance and healthy?

Same. Literally every day.

Finding something that 1) curbs my cravings, 2) isn’t too demanding, and 3) is good for me, can be so hard. It’s like some mythical being, a legend told in days gone by.. is it even possible, we wonder?!

Yes, yes it is! These quesadillas are super filling (hello carb heaven! 🌯), really easy to create (hello microwave 👩‍🍳) and are vegetarian friendly (hello environment! 🌱) What’s not to love?!

2 Wholemeal Tortilla Wraps
70g Brown Rice
1/2 Cup Low Fat Grated Cheese
200g Mixed Beans in Tomato or Chilli Sauce
1/2 Bell Pepper, Chopped
1/2 Medium Onion, Chopped

To make this recipe really zing, throw as much seasoning at it as you possibly can! Dried coriander, salt and pepper can go in with the rice as it cooks, and some dried garlic flakes, chilli flakes and a touch of paprika can go in the pan with the onion and peppers to give the whole thing a kick.

So, this is how I did it…

1. Cook the rice according to packet instructions (I’m lazy and use the microwave, takes about 30 minutes).

2. Heat the beans – again, according to instructions (and again, I’m lazy, so I nuke them in the microwave). Stir these into a bowl with the cooked rice.

3. Throw the chopped pepper and onion into a hot frying pan with a little cooking spray and fry until they soften, then stir these in with the beans and rice to make a chunky, yummy filling.

4. Lay a wholemeal tortilla flat in a dry pan and spread the bean, rice and veg evenly, leaving small gap between the mixture and the edge of the tortilla. Sprinkle a hefty dose of cheese – don’t worry, I won’t judge – on top.

5. Heat until the cheese begins to go all gooey and melty and delicious, then lay another tortilla over the top. Kinda like a sandwich! Quickly pop the pan underneath the grill and cook until the top tortilla crisps up.


SERIES: My Journey to a Healthier Lifestyle #9 | #ThisGirlEats

10:05AM: Ahhhhh. A lie in on a Sunday. No work. No football match to go to. Just chilling in bed until I decide to put my dressing gown on and get up. Bliss.

2:40PM: It’s amazing what you can do when you actually get a day to yourself! The flat is clean for the first time in an embarrassingly long time, I’ve got a bunch of new ideas for my next creative project AND I’ve satisfied my daily cheese quota by making myself some delicious cheesy quesadillas for lunch. Perfect.

6:35PM: Okay, when I had those quesadillas for lunch I didn’t know we’d be popping to Sainsbury’s and picking something up for dinner later today, which ended up being burritos, enchiladas, spicy potato wedges, sour cream and guacamole. A full on Mexican day – not that I’m complaining, of course! 🇲🇽


😊 Cup of green tea

😊 Cheesy quesadillas with a pepperoni and mushroom filling

😊 Pulled pork burrito with potato wedges, sour cream and guacamole
😊 Bowl of Sainsbury’s strawberry trifle (it’s not the same as my nan’s homemade trifle, but it’ll do)

RECIPE: The Cheese Lover’s Quesadilla | #ThisGirlEats

Serves: 1
How much does it cost? This cost me less than 50p per person
What are the benefits? The wholemeal tortillas are high in fibre, the fillings are low in sugar, and it’s a great takeaway alternative

Mexican food is the best, isn’t it?!

I’m a lover of enchiladas and, damn, in my eyes a world without guacamole isn’t worth living. My cooking hasn’t stretched too far into the cuisine yet (mostly because I can’t resist over-stuffing burritos to the point that they physically won’t wrap and it basically ends up as rice, chicken and salsa slopped on a tortilla plate…)

I did recently try making my own version of quesadillas which, as it turns out, is super easy! You can fill them with whatever you like which makes them hugely versatile and you can spend as much, or as little, as you want.

The whole thing honestly takes about five minutes (ten at a stretch!) which is perfect for when you can’t really be arsed to cook.

I’ve chosen fillings that I always tend to have at home but, of course, you can absolutely swap these for pretty much anything you like, so it’s convenient as well as being tasty, quick and easy. What more could you want?!


2 Wholemeal Tortilla Wraps 
25g Grated Cheese (low fat if you can) 
2 Mushrooms, Sliced 
1/2 Medium Onion, Chopped

This really depends on what you put into the quesadilla. With mine, which was made with cheese, onion and mushroom, a touch of mixed herbs gave a nice extra touch, but feel free to play around with your options.

So, this is how I did it…

1. Heat up a large frying pan and placing one tortilla straight on there, no oil or cooking spray needed.

2. Sprinkle the grated cheese and the rest of your fillings across the entire surface of the tortilla, being careful not to overdo it with a mountain of toppings. If you’re a feeder like me then just watch out for that!

3. Once the cheese begins to melt, it’s probably about time to whack the second tortilla on top.

4. Then it’s just a simple (ha ha HA!) case of flipping the tortilla over with a spatula so it cooks on both sides. Yes, some of the filling will probably fall out. Yes, there’s a good chance it will get a little messy. But hey, practise makes perfect and it’s a great excuse to just keep making yummy quesadillas!

5. Give them a couple of minutes on each side, making sure the bottom of each tortilla doesn’t burn, and then slide it out of the pan with a spatula, slice into quarters and dig in!

Tips & Tricks

  • You don’t even really need two tortillas for this – use one, sprinkle the toppings over only half, and then fold it over. Ta-da! 👏


  • Obviously, a quesadilla would be bloomin’ marvellous dipped into some traditional dips to go alongside it. If you can make up some salsa, guacamole or sour cream (or buy some from the shops, who’d know the difference?) I promise you won’t regret it! 🥑


  • I know I’ve already said this, but this recipe truly is so versatile – so use your imagination! But make sure whatever you put into the quesadilla cooks thoroughly. Safety first, kids. ⚠