Beef Burrito Bowl
Fluffy, festive, and almost too cute to eat. These Easter‑ready cupcakes bring sweet springtime fun to every celebration, perfect for little bunnies and grown‑up sweet tooth alike.
READY IN 6 MINUTES SERVES 30
Ingredients:
150g frozen diced onion or 1 fresh onion, finely chopped
2 tsp frozen chopped garlic or 2 fresh garlic cloves, finely chopped
500g frozen 5% fat beef mince, broken into chunks
3 tsp chipotle chilli paste
1 tbsp tomato purée
400g tin chopped tomatoes
220g cherry tomatoes
2 spring onions, finely sliced
10g fresh coriander, roughly chopped, plus extra leaves to garnish
2 medium avocados, sliced
½ lime
300g frozen sliced peppers
400g tin black beans, drained
3 x 200g frozen steam bags long grain white rice
4 tbsp soured cream (optional)
Method:
1. Heat 2 tbsp of the oil in a large pan and fry the onion for 5-7 mins over a high heat, stirring regularly, until softened and starting to colour. Add the garlic and cook for 1 min. Tip in the beef and cook, stirring and breaking it up every so often, until browned all over. Add the chilli paste and tomato purée and cook for 1 min, then tip in the chopped tomatoes. Half fill the tin with water and add to the pan, then bring to the boil and simmer for 20 mins.
2. Meanwhile, quarter the cherry tomatoes and combine them in a small bowl with the spring onions and coriander. Season to taste and set aside. Slice the avocado, squeeze over the lime and set aside.
3. Heat 1 tsp oil in a medium frying pan over a high heat and cook the peppers for 3-4 mins until the liquid evaporates and the peppers soften. Add the black beans and heat together. Microwave 3 portions of rice to pack instructions, then stir through the warm beans and peppers.
4. Divide the rice between 6 bowls, then add the chilli, salsa and avocado. Serve with soured cream, if you like, and scatter with the coriander leaves to garnish.