Mexican Burrito Bowl - Recipe - PROVENIR

Ingredients

• 500 80 Lean beef rump steak fat trimmed, cut into strips
• 2 tbsp Taco seasoning salt-reduced
• Olive oil spray
• 80 g Baby spinach leaves
• 200 g Baby tomatoes halved
• 2 large Carrots peeled, shredded
• 1 Avocado quartered
• 400 g can Black beans rinsed and drained
• 80 gm Cheddar Cheese grated
• Coriander leaves, light sour cream, hot chilli sauce, lime wedges to serve