Spicy Beef Burrito Bowl

📝 Ingredients

• 250 g minced beef, 5% fat
• 120 g long-grain rice (dry weight)
• 120 g tinned black beans, drained
• 100 g tinned sweetcorn, drained
• 1 red pepper
• 1/2 red onion
• 1/2 very ripe avocado
• 80 g plain skyr (or low-fat Greek yoghurt)
• 1 lime
• 1 tbsp olive oil
• 1 tsp cumin, 1 tsp smoked paprika and 1/2 tsp cayenne pepper
• A few sprigs of fresh coriander
• Salt, pepper

🍴 Utensils

• Saucepan
• Large frying pan
• Colander
• Small bowl
• Knife
• Chopping board

📖 Steps

1. Rinse the rice, then cook for about 11 minutes in a pan of salted boiling water. Drain, add the zest and juice of half a lime and a little chopped coriander, then fluff with a fork.
2. While the rice cooks, finely dice the pepper and thinly slice the red onion. Rinse the black beans under cold water in the colander to remove the tin liquid, then drain well with the sweetcorn.
3. Heat the oil in the frying pan over medium heat. Fry the pepper and half the onion for 4 to 5 minutes, until the pepper starts to soften, then push them to the side of the pan.
4. Turn up to high heat, add the minced beef and break it up. Let it brown for 4 minutes, then add the cumin, smoked paprika and cayenne pepper. Season with salt and pepper and cook for 1 more minute, stirring everything together.
5. Add the black beans, sweetcorn and 2 tbsp water to the pan. Heat through for 2 minutes, stirring, until the mixture is piping hot and coated in spices. Taste and adjust the chilli to your liking.
6. Make the sauce in the small bowl by mixing the skyr with the juice of the other half lime, a pinch of salt and a little coriander. Slice the avocado thinly at the last minute so it doesn't brown.
7. Divide the rice between two bowls, add the beef mixture, the avocado and the rest of the raw red onion. Spoon over the skyr sauce, sprinkle with the remaining coriander and serve straight away.