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NAKED CHIPOTLE BBQ BEEF FAJITA BOWL


TOTAL TIME: 30 MIN

SERVINGS: 2

CALORIES/SERVING: 353 CALS


INGREDIENTS

  • 200 Gram lean beef mince

  • 100 Gram canned black beans (drained)

  • 10 Gram fresh coriander (chopped)

  • 30 Gram avocado (chopped)

  • 10 ml lemon juice, freshly squeezed

  • 140 Gram canned corn kernels (drained)

  • 80 Gram red capsicum (diced)

  • 80 Gram brown onion (diced)

  • 2 garlic clove (crushed)

  • 1 Teaspoon ground paprika

  • 1 Teaspoon Ground coriander

  • 1 Teaspoon cumin

  • 5 ml tabasco sauce

  • 10ml lime juice, freshly squeezed

  • 120 Gram canned crushed tomatoes

  • 100 ml reduced salt liquid beef stock

  • Pinch Himalayan salt

  • 5 ml olive oil

METHOD

  1. Heat olive oil in a non stick pan over medium temperature and saute the onion and garlic for a few minutes. Add the paprika, coriander and cumin and cook for a few more minutes until they become fragrant.

  2. Add the beef mince breaking it up while cooking. Add the crushed tomatoes, beef stock, tabasco sauce, black beans, lime juice and salt and simmer for 20-25 minutes on low heat.

  3. Serve half of the chipotle beef in a bowl. Place half of the avocado, corn and red capsicum pepper alongside the beef, squeeze with lemon juice and top with fresh coriander.

  4. Refrigerate the other half for tomorrow's leftovers.

NUTRITION

Serving size 451g

Calories 353 cal

Protein 32.07g

Fat, total 10.23g

- saturated 2.84g

Carbohydrate 29.10g

- sugars 9.66g

Sodium 455.21mg

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