Tex-Mex Beef Burrito Bowls

Nutrition per serve

Ingredients

• 300g jasmine rice
• 2pcs tomato
• 1pcs small sweet potato
• 2clov garlic
• 380g black beans
• 300g lean beef mince
• 50g tomato paste
• 20g Tex-Mex seasoning
• 130g natural yoghurt
• 10ml olive oil
• 30ml barbecue sauce

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a medium saucepan with 450ml water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, cut the tomatoes into 1cm chunks. Put in a bowl, season with salt and pepper and toss to combine. Peel the sweet potato and cut into 1cm chunks. Crush or finely chop the garlic. Drain and rinse the beans.
3. Step 3 — Brown beef
   Heat 2 tsp olive oil in a medium deep frypan over high heat. Cook the beef mince and garlic, breaking up the lumps with a spoon, for 3-4 mins until browned. Add the sweet potato and cook, stirring, for 2 mins. Add the beans, tomato paste, Tex-Mex seasoning and 2 tbs barbecue sauce and cook, stirring, for 1 min or until fragrant.
4. Step 4 — Simmer beef
   Add 250ml (1 cup) water to the beef mixture and bring to the boil. Reduce the heat to medium and cook for 10 mins or until the sweet potato is tender and the sauce is thickened. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Divide the rice and Tex-Mex beef among bowls. Top with the yoghurt and tomato and enjoy!
6. Step 6 — Feed A Crowd
   Add a kick of heat with a pinch of chilli flakes, or boost the freshness with a scattering of coriander leaves or thinly sliced spring onion, if you have some on hand.

Allergens

Sulfit, Milch