Mexican Beef Taco Bowls

• 280g beef mince
• 150g rice
• 1 can black beans
• 1 tsp cumin
• 1 tsp chilli powder
• 1/2 tsp smoked paprika
• 1 avocado
• Salsa
• Fresh coriander
• Lime

1. 1

   Rinse the rice and cook in 300ml salted water — boil, cover, simmer 12 min, rest 5 min.

2. 2

   Drain and rinse the black beans. Combine cumin, chilli powder, and smoked paprika.

3. 3

   Heat oil in a large pan over high heat. Add the beef mince and cook, breaking it up, until deeply browned — 5–6 min. Drain any excess fat.

4. 4

   Add the spice mix to the beef and stir for 1 min. Add the black beans and a splash of water, cook 2–3 min until warmed through. Season with salt.

5. 5

   Halve, stone, and dice the avocado. Squeeze over a little lime juice and season with salt to stop it browning.

6. 6

   Chop the coriander. Cut the lime into wedges.

7. 7

   Build the bowls: rice base, spiced beef and beans, avocado, a spoonful of salsa, fresh coriander, and a squeeze of lime.