Taco Bowl Recipe | olivemagazine

Ingredients

• 1 large, or 198g tin sweetcorn in water, drained corn on the cob
• 1 tsp rapeseed oil
• ½ x 400g tin black beans drained and rinsed
• 70g cherry tomatoes chopped
• 2 spring onions finely sliced
• 1 small red chilli seeds removed and finely chopped
• coriander roughly chopped to make 2 tbsp
• ½ lime zested and juiced
• 2 cloves garlic crushed
• 150g beef mince (5% fat)
• 1 tbsp fajita seasoning
• 125ml passata
• roughly chopped to make 2 tbsp coriander
• roughly chopped to make 2 tbsp flat-leaf parsley
• 1 clove garlic crushed
• 100g brown basmati rice
• ¼ avocado stoned, peeled and sliced
• 10g wholegrain or corn tortilla chips roughly crushed
• 15g cheddar grated (optional)