Mexican Burrito Bowl

Ingredients · per serving

• ½ tsp Dried oregano
• ½ lime Lime
• ½ avocado Avocado
• 2 cloves Garlic
• 1 tbsp Olive oil
• 1 tbsp Sour cream
• 2 tbsp Salsa
• 1 tsp Ground cumin
• 70 g Long-grain rice
• small handful Fresh coriander
• 120 g Beef mince
• to taste Salt
• 1 tsp Smoked paprika
• 120 g Tinned black beans
• 30 g Grated cheese
• 1 small onion Onion

Instructions

1. Cook the rice: rinse, combine with 160ml water and pinch of salt. Bring to a boil, cover, lowest heat 15 min. Off heat 5 min still covered. Fluff.
2. Heat 1 tbsp oil in a frying pan over medium-high heat. Add the chopped onion. Cook 3 min. Add minced garlic, 30 sec.
3. Add the beef mince. Break up with a spoon. Cook 6 min until browned all over and any liquid has evaporated.
4. Add the smoked paprika, ground cumin, dried oregano, and salt. Stir 1 min — toasts spices.
5. Add the drained black beans and 3 tbsp water. Simmer 3 min — flavours marry and beans heat through. Squeeze in lime juice. Taste — adjust salt.
6. Mash the avocado in a bowl with a fork. Add a squeeze of lime, a pinch of salt, and a pinch of chopped coriander. That's the guac.
7. Assemble: rice in the bowl. Beef + beans on top. Spoonful of salsa. Spoonful of guac. Dollop of sour cream. Sprinkle of cheese. Scatter coriander.
8. Lime wedge on the side.

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