Beef & Black Bean Burrito Bowl
One of the most common nutrient deficiencies worldwide? Iron. A go-to recipe I make myself and like to recommend is this beef & black bean burrito bowl. For women, it provides almost half of your daily iron requirement, and for men, it comes close to meeting the full day’s needs!
Ingredients 11
500 g lean beef mince
1 1⁄2 tbsp olive oil, divided
1 packet taco seasoning, i use mingle
1 can black beans, drained and rinsed
1 can corn kernels, drained
3 tomatoes, medium, diced
1⁄2 red onion, medium, finely diced
1⁄2 bunch fresh coriander, chopped
1 cup quinoa, dry
2 limes, cut into wedges
salt, to taste
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Method 5
Cook the quinoa: Rinse under cold water. Add to a rice cooker with 2 cups water and a pinch of salt. Cook until fluffy.
Prepare the fresh salsa: While quinoa cooks, finely dice and , and roughly chop . Combine in a bowl with drained , ½ Tbsp olive oil and small pinch of salt. Mix well and set aside.
Cook the beef: Heat 1 Tbsp in a large frypan over medium-high heat. Add and cook for 6-8 minutes, until browned and cooked through.
Add flavour: Stir in drained and . Cook for another 2-3 minutes until heated through. Adjust salt if needed.
Assemble: Divide cooked , and corn-tomato salsa into 4-5 meal prep containers or bowls. Garnish with wedges for squeezing before serving.
Sebi Nutrition's tips
Will keep in the fridge for up to 4 days.
