Mexican Burrito Bowl

INGREDIENTS

500g lean beef rump steak, fat trimmed, cut into strips

2 tbsp taco seasoning

Olive oil spray

80g baby spinach leaves

200g baby tomatoes, halved

2 carrots, peeled, shredded

1 avocado, quartered

400g can black beans, rinsed and drained

80gm grated cheddar cheese

Coriander leaves, light sour cream, hot chilli sauce, lime wedges, to serve.

Place beef strips and taco seasoning in a large snap lock bag. Seal bag and rub to coat. Spray a large non-stick frying pan with olive oil and heat over medium-high heat.
Cook beef strips, in batches, for 1-2 minutes each side or until browned and cooked through. Set aside on a plate.
Divide spinach, tomatoes, carrots, avocado and beans between 4 bowls.
Top with beef, sprinkle with cheese and coriander. Serve with sour cream, hot chilli sauce and lime wedges.

Beef mince or any other beef steak cut into strips would work well in this recipe.
Leftover cooked beef strips can be used in tacos, popped in a bread roll with salad or in a healthy wrap to make a burrito.
Try swapping carrots for chargrilled corn, mash the avocado with a little diced red onion and chopped coriander for a guacamole, swap the sour cream for yoghurt.