Name: Chilli beef with black beans and avocado salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 tbsp cumin seed; 1 tbsp ground coriander; 2 tbsp hot chilli powder; 2 tbsp sweet paprika; 500g pack extra lean steak mince; 4 garlic cloves sliced; 400g can chopped tomato; 1 reduced-salt beef stock cube; 2 tbsp tomato purée; pack of 3 peppers deseeded and diced; large pack coriander stalks and leaves chopped and separated; 2 x 400g cans black beans; 250g pack wholegrain cooked rice; 1 small avocado chopped; small bag baby leaf salad; 1 small red onion halved and thinly sliced; handful cherry tomatoes halved

Chilli beef with black beans and avocado salad

1 tbsp cumin seed
1 tbsp ground coriander
2 tbsp hot chilli powder
2 tbsp sweet paprika
500g pack extra lean steak mince
4 garlic cloves
sliced
400g can chopped tomato
1 reduced-salt beef stock cube
2 tbsp tomato purée
pack of 3 peppers
deseeded and diced
large pack coriander
stalks and leaves chopped and separated
2 x 400g cans black beans

For the salad and rice (to serve 2, easily doubled)

250g pack wholegrain cooked rice
1 small avocado
chopped
small bag baby leaf salad
1 small red onion
halved and thinly sliced
handful cherry tomatoes
halved

Method

step 1
Tip the spices into a large pan and warm for a few seconds to toast them. Add the mince and garlic, and stir, breaking down the beef as it browns. Pour in the tomatoes and a can of water, crumble in the stock cube, then stir in the tomato purée, peppers and coriander stalks.
step 2
Cover the pan and cook for 15 mins. Stir in the black beans and their juice, and cook for 10 mins more until everything is tender. Meanwhile, heat the rice following pack instructions and toss the salad ingredients together. Stir the coriander leaves into the chilli and serve.