Mexican Spiced Beef Mince Taco Bowl with Rice & Avocado

• beef mince (lean)200 g
• canned black beans150 g
• long-grain white rice90 g
• olive oil15 ml
• garlic3 cloves
• ground cumin4 g
• smoked paprika3 g
• chilli powder2 g
• dried oregano2 g
• canned diced tomatoes100 g
• avocado0.5 whole
• lime1 whole
• fresh coriander10 g
• frozen corn60 g
• salt4 g
• black pepper1 g
• Greek yoghurt (plain, full-fat)60 g

1. 1Cook the rice in 180 ml of water with a pinch of salt — bring to a boil, cover, reduce to low, and simmer for 12 minutes. Remove from heat and rest for 5 minutes.
2. 2Heat olive oil in a pan over medium-high heat. Add the beef mince and cook for 5–6 minutes, breaking it up until browned all over.
3. 3Add the crushed garlic, cumin, smoked paprika, chilli powder, and oregano. Stir for 1 minute until fragrant.
4. 4Add the canned tomatoes and frozen corn, stir well, and simmer for 5 minutes until the sauce thickens. Rinse and drain the canned black beans, add to the pan, and cook for 2 more minutes. Season with salt and pepper.
5. 5Slice the avocado and toss with a squeeze of lime juice.
6. 6Spoon the rice into a bowl, top with the beef and bean mixture, and arrange the avocado slices on the side.
7. 7Add a spoonful of Greek yoghurt as a sour cream substitute, scatter fresh coriander over the top, and squeeze extra lime juice over the bowl.

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