Beef And Black Bean Burrito Bowl

Ingredients:

• 2 tsp smoked paprika
• 1 tsp ground cumin
• 80g natural yoghurt
• 20g chipotle paste
• 100g basmati rice
• 1 garlic clove
• 40g cheddar cheese
• 250g British lean beef mince
• 5g coriander
• 400g black beans
• 5.5g beef stock mix
• 1 lime
• 1 little gem lettuce
• 1 tomato

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Method:

1. Add rice to 250ml cold water then bring pan bring to the boil over a high heat. Once boiling, reduce the low cook covered for 10-12 min (Once cooked, remove from the heat and keep covered until serving)

1. Meanwhile, dice the tomato, Wash & shred the lettuce, Peel & finely chop garlic

1. Add the beef mince to a hot pan & cook for 7-8 mins. Once crispy, add the ground cumin & cook for 2 mins

1. Boil kettle. Grate the cheddar cheese. Cut the lime in half. Add yoghurt to a bowl with the chipotle paste

1. Transfer the lean crispy cumin beef to a plate and set aside

1. Drain and rinse the black beans. Heat on & add  black beans, smoked paprika & chopped garlic. Cook for 1-2 mins

1. Meanwhile, dissolve the beef stock mix in 150ml boiled water. Add the beef stock and the juice of 1/2 lime to the pan cook for 3-4 mins.

1. Remove the smoky beans from the heat & mash into a semi-smooth paste

1. In a bowl, combine the juice of the remaining lime with 1 tbsp olive oil, a pinch of salt & pepper.

1. Add shredded lettuce & diced tomato and give it a good mix up – this is your chopped salad

1. Serve the lean crispy cumin beef over the cooked rice with the chopped salad & refried smoky beans to the side

1. Drizzle with the chipotle yoghurt, top with the grated cheddar cheese and garnish with the chopped coriander