SERVES – FOUR

PREP TIME – 5MINS

COOK TIME – 20MINS

NOTES – CAN SUBSTITUTE WITH BEEF/ CHICKEN MINCE. CAN SERVE WITH RICE OR GLUTEN-FREE TORTILLA CHIPS

INGREDIENTS

  • 1 tbsp coconut oil
  • 400g turkey mince
  • 400g can black beans, drained and rinsed
  • 2 tbsp tomato paste, salt-reduced
  • 1 tbsp smoked paprika
  • 2 tbsp ground cumin
  • 1 red onion, diced finely
  • 1 red capsicum, diced finely
  • 250ml beef stock/ broth
  • 400g can corn kernel, drained and rinsed
  • 1/2 avocado, diced
  • 1 lime, juiced
  • sea salt & pepper

METHOD

  1. Heat a large frying pan over high heat and add the corn kernels. Cook for 5mins until charred to your liking then set aside in a bowl.
  2. Using the same frying pan, add the oil and turkey mince then cook, breaking up any lumps for approx. 10mins.
  3. Add the black beans, tomato paste and spices and cook, stirring, for a further 2mins.
  4. Reduce the heat to medium. Add the onion and capsicum and cook, stirring occasionally for 3mins.
  5. Pour in the stock and cook, stirring occasionally for 5 mins or until vegetables are tender and liquid has reduced down to a thick sauce.
  6. Meanwhile, add the avocado and lime juice to the corn kernels to make a salsa. Season to taste.
  7. Pop the corn salsa onto the mince, top with coriander, season with salt & pepper and let everyone help themselves. Enjoy!

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