Beef and Black Bean Burrito Bowls (GF)

Serves 6

Ingredients:

• 2 tsp extra virgin olive oil
• 1 red onion, finely diced
• 500g lean beef mince
• 1 tbsp ground cumin
• 2 tsp ground coriander
• 1 tsp chilli powder (optional)
• 2 tsp crushed garlic
• 400g can black beans, drained and rinsed
• 400g can corn kernels, drained
• 2 punnets cherry tomatoes, chopped
• 2 x 250g packets microwaveable brown rice
• 1 ½ cups chopped cos or iceberg lettuce
• 4 tbsp fresh coriander, chopped
• 1 avocado
• 2 limes, juiced
• Tomato salsa and corn tortilla chips, to serve (optional)

Method:

1. Heat the olive oil in a medium frying pan over medium-high heat.
2. Add half the onion and cook, stirring, for 5 minutes or until softened and lightly golden.
3. Stir in the beef mince, breaking it up with a wooden spoon. Add the cumin, ground coriander, half the garlic powder, and chilli. Cook for 5-10 minutes, until cooked through and lightly caramelised. Remove from heat.
4. Prepare rice according to packet instructions, then add to a large bowl with the black beans, corn, half the lime juice and half the fresh coriander, stirring to combine. Season with salt and pepper.
5. To make the guacamole, mash the avocado in a small bowl. Add in the remaining fresh coriander, onion, lime juice and garlic powder, stirring to combine. Season to taste.
6. Divide the shredded lettuce, rice mixture, beef and tomatoes between serving bowls. Top with the guacamole and serve with salsa and tortilla chips, if using.

Tip: Make this vegan by subbing the beef for an additional can of black beans.

This recipe was created by Michelle Theodosi (Accredited Practising Dietitian and Credentialed Eating Disorder Clinician) and the team at The Lifestyle Dietitian.

Nutrition Information (per serve):

Per serve (if serving 6)