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Healthy beef, bean and rice taco bowl recipe
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Vibrant taco bowl with varied textures - easy meal prep favorite for busy nights.
Ingredients:
  • 140g (2/3 cup) medium-grain brown rice
  • 40g wholegrain tortilla, cut into 12 wedges
  • 4.60 gm extra virgin olive oil
  • 400g Australian beef stir-fry strips
  • 1 red onion, finely chopped
  • 2 tsp Mexican chilli powder
  • 400g can no-added-salt black beans, rinsed, drained
  • 240g jar mild Mexican sauce
  • 2 tomatoes, finely chopped
  • 125g can corn, rinsed, drained
  • 1/2 avocado, thinly sliced
  • 25g (1/4 cup) shredded light cheddar
  • Fresh coriander sprigs, to serve
  • Lime wedges, to serve
Instructions:
  • Prepare the rice following the instructions on the package.
  • Preheat grill to medium-high while placing a tortilla on a baking tray. Spray tortilla with oil and grill each side for 1 minute until lightly browned.
  • In a large frying pan over high heat, heat oil. Brown beef in 2 batches for 2 minutes. Transfer to a plate.
  • Sauté half of the onion in a pan over medium heat until lightly browned, about 2 minutes. Add chili powder and cook for 30 seconds until fragrant. Mix in beans, sauce, and 60ml (¼ cup) water. Simmer for 2 minutes until slightly thickened. Add beef and its juices, stir, and take off the heat.
  • Mix together the tomatoes and remaining onion in a small bowl. Serve individual plates with a portion of rice, beef mixture, tomato mixture, corn, avocado, and cheese. Garnish with coriander and enjoy with lime and tortilla on the side.

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