TOTAL TIME: 30 MIN
CALORIES/SERVING: 353 CALS
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
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.
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.
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.
Refrigerate the other half for tomorrow's leftovers.
Serving size 451g
Calories 353 cal
Fat, total 10.23g
- saturated 2.84g
- sugars 9.66g