Fast Tex-Mex Beef and Black Beans

Nutrition per serve

Ingredients

• 150g basmati rice
• 2clov garlic
• 1pcs capsicum
• 1pcs tomato
• 380g black beans
• 300g beef stir-fry
• 20g Tex-Mex seasoning
• 50g tomato paste
• 1pcs avocado
• 1pcs olive oil
• 3ml red wine vinegar
• 1ml sugar
• 1pcs extra virgin olive oil

Method

1. Step 1 — Cook rice
   Check your avocado is ripe before starting this recipe (see cooking tip). Fill a medium saucepan three-quarters full with water and bring to the boil (speed things up by using your kettle to boil the water). Cook the rice in the pan of boiling water for 12 mins or until tender. Drain. Cover to keep warm.
2. Step 2 — Prep ingredients
   Meanwhile, crush or finely chop the garlic. Thinly slice the capsicum. Coarsely chop the tomato. Drain and rinse the black beans.
3. Step 3 — Brown beef
   Separate the beef stir-fry into a bowl. Scatter with the Tex-Mex seasoning and garlic and toss to coat. Heat a drizzle of olive oil in a large frypan over high heat until very hot (hot and fast cooking is key to a great result). Stir-fry the beef for 1-2 mins until browned. Remove from the pan.
4. Step 4 — Cook vegetable mixture
   Reduce the heat to medium-high. Heat a drizzle of olive oil in the same pan. Cook the capsicum, stirring occasionally, for 3 mins or until tender. Add the tomato, beans, half the tomato paste* and 160ml (⅔ cup) water, season with salt and pepper and bring to a simmer. Cook, covered, for 3 mins to develop the flavour.
5. Step 5 — Prep avocado
   While the vegetable mixture is cooking, chop the avocado.
6. Step 6 — Get ready to serve
   Add the beef and any resting juices to the vegetable mixture and stir to combine. Remove from the heat. Add ½ tsp red wine vinegar and ¼ tsp sugar and stir to combine. Taste, then season with salt and pepper. Divide the rice, beef mixture and avocado among bowls. Drizzle with a little extra virgin olive oil, if desired, to serve.

Allergens

Sulphites