Get all five of your five-a-day in this Mexican-inspired spicy beef taco bowl. Full of textures and flavours, it can be partly prepped ahead
Prep:15 mins
Serves 4
1 tsp olive oil1 large red pepper, deseeded and finely diced500g 5% fat beef mince1 tbsp chipotle paste1 tsp ground cumin1 tsp ground coriander200g can chopped tomatoes2 tbsp tomato purée20g coriander, stalks chopped, leaves reserved
STEP 1Heat the oil in a non-stick pan and fry the pepper for 5 mins until starting to soften. Add the beef, chipotle paste and spices, and cook, stirring, to break down the meat for a few minutes. Stir in the tomatoes, tomato purée, coriander stalks, 150ml water and some seasoning, then cover. Leave to simmer for 20 mins to cook through and reduce a little. Will keep chilled for up to three days, or frozen for up to three months. Defrost thoroughly and reheat until piping hot.STEP 2Meanwhile, toss the onions in the lime juice in a bowl and set aside to pickle.STEP 3When the mince is ready, warm the rice following pack instructions.STEP 4Tip the cooked rice into four serving bowls, then add the beef and top each one with a quarter of the black beans, cherry tomatoes and corn, half an avocado (fan out the slices, if you like), and the coriander leaves. Spoon the pickled onions on top along with any lime juice.
