Mexican black beans with spicy avocado and grilled tortilla

Serves: 4
Time to make: 45 mins

Ingredients

Kenwood Mincer
500g rump steak, fat trimmed, chopped in chunks
Dot’s Cooking Oil Spray
1 large onion, finely chopped
1 large carrot, peeled, diced
1 small courgette, trimmed, diced
2 cloves garlic, minced
1 teaspoon Mexican seasoning, plus extra ¼ teaspoon
2 tablespoons Delmaine Tomato Paste
2 x 400g cans Delmaine Black Beans, drained, rinsed
400g can Delmaine Cherry Tomatoes
1 cup water
½ firm ripe NZ Avocado, diced
2 tablespoons chopped Palmers Fresh CorianderCilantroX
squeeze lemon juice (optional)
4 wholemeal tortillas, plain, grilled

Instructions

Mince the beef. Spray a large saucepan with oil and set over a high heat. Brown mince and set aside.
Spray saucepan again with oil and set over a medium heat. Add onion, carrot and courgette. Cook, stirring occasionally, for 5-6 minutes, or until soft. Add garlic and Mexican seasoning. Cook, stirring, for 1 minute. Add tomato paste and cook for 1 minute.
Add cooked mince, black beans, tomatoes and water to saucepan. Bring to the boil, reduce heat and simmer for 20 minutes, or until mixture is thick.
Meanwhile, in a medium-sized bowl combine extra Mexican seasoning, avocado and coriander. Add lemon juice (if desired).
Place 1 grilled tortilla on each serving plate. Top with bean mixture and spicy avocado. Serve immediately.

Nutrition Info (per serve)

Kilojoules 2030kJ

Calories 485cal

Protein 38g

Total fat 18g

–Saturated fat 5g

Carbohydrates 35g

–Sugars 11g

Dietary fibre 17g

Sodium 680mg

Calcium 140mg

Iron 7mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.