Salt and Chilli Burrito Bowl

A quick and spicy dinner!

What you need

Ingredients

1 tsp olive oil
1 shallot, peeled and finely chopped
500g lean steak mince
100ml beef stock
2 garlic cloves, crushed
1 tbsp tomato puree
2 tsp cayenne pepper
1 small chilli, finely chopped
400g tin of black beans
1 avocado
60g cherry tomatoes
2 jalopeno peppers, optional
1 tsp sour cream
1 small handful of freshly chopped coriander

Recipe method

Place Salt and Chilli Wedges in airfryer for 15 minutes. Alternatively, cook in oven for 25-30 minutes at 200 degrees celsius.

For the Chilli Beef:

Heat the olive oil in a large non-stick frying pan and gently fry the chopped shallot for a few minutes until soft.

Add steak mince, breaking the meat up with the spoon as it cooks and browns.

Stir in the beef stock, garlic, tomato puree, cayenne, chilli, a little salt, pepper and bring to a boil, then reduce the temperature to a low setting and simmer for 10 minutes until the sauce thickens.

Stir in black beans and warm.

Taste and adjust seasoning if necessary.

To serve:

Arrange the cooked wedges into a bowl and top with spiced beef, sprinkle with avocado, tomato, jalapeños, drizzle with creme fraiche and sprinkle with coriander.

Make it a meal.

Salt and Chilli Beef Burrito Bowl

Cook

25 mins

Skill

Easy

Serves

Mad about mash.

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