Mexican Vegetable Noodles

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Mexican Vegetable Noodles is quick, easy and makes enough for leftovers.

2 packets of chicken wholegrain noodles, cooked and drained.

Packet of chilli con carne seasoning

1 zucchini, diced

1 carrot, grated

1 onion, diced

1 can chopped tomatoes

1 can red kidney beans, drained

1 cup grated cheese.

Preheat oven to 160 degrees Celsius and line a deep baking tray with baking paper.

Mix all of the ingredients except the cheese together and press into the baking tray. Sprinkle cheese on top and bake for twenty minutes or until the cheese is golden.

 

 

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