Beef Burrito Bowl
found in Mains - Meat Dishes
 | Gluten Free |  | Dairy Free |
|
Prep: 15 minutes
Cook: 20 minutes
Difficulty:
Difficult
Beef Burrito Bowl
Ingredients
- 2 tbsp sunflower oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 500g beef mince, broken into chunks
- 3 tsp chipotle
- 1 tbsp tomato puree
- 400g chopped tomatoes (tinned)
- 220g cherry tomatoes
- 2 spring onions, finely sliced
- 10g coriander leaves, roughly chopped
- 2 avocadoes, sliced
- 1⁄2 lime
- 300g peppers, sliced
- 400g black beans, drained
- 600g white rice
- (OPTIONAL) 4 tbsp soured cream
Directions
1
Heat the oil in a large pan and fry the onion for 5-7 minutes over a high heat, stirring regularly, until softened and starting to colour. Add the garlic and cook for 1 min. Tip in the beef and cook, stirring and breaking it up every so often, until browned all over. Add the chipotle and tomato puree and cook for 1 min, then tip in the chopped tomatoes. Half fill the tin with water and add to the pan, then bring to the boil and simmer for 20 minutes.
2
Meanwhile, quarter the cherry tomatoes and combine them in a small bowl with the spring onions and coriander. Season to taste and set aside. Slice the avocado, squeeze over the lime and set aside.
3
Heat 1 tsp oil in a medium frying pan over a high heat and cook the peppers for 3-4 minutes until the liquid evaporates and the peppers soften. Add the black beans and heat together. Cook the rice to pack instructions then stir through the warm beans and peppers.
4
Divide the rice into bowls then add the chipotle, salsa and avocado. Serve with soured cream, if you like and scatter with the coriander leaves to garnish
