Spiced beef burrito bowl
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2–3
A fresh, flavour-packed burrito bowl layered with warm spiced beef, nutty brown rice, creamy avocado, Greek-style yoghurt and crisp homemade tortilla chips.
This recipe uses one portion of a batch cooked spiced beef mince base.
By Verity Genco
Ingredients
For the tortilla chips
For the burrito bowl
- 200g/7oz brown rice
- ½ red onion, finely sliced
- 2 limes, 1 juice only and 1 cut into wedges for serving
- 1 tsp caster sugar
- 415g/14½oz (1 portion)
- 150g/5½oz cooked black beans, drained and rinsed
- 1 avocado, peeled, stone removed and flesh sliced or smashed
- 6–8 cherry tomatoes, cut in half
- 150g/5½oz Greek-style yoghurt
- fresh coriander leaves, to garnish
- 1–2 tsp chilli oil or 1 tbsp olive oil, for drizzling
- pinch salt
Method
To make the tortilla chips, preheat the oven to 180C/160C Fan/Gas 4.
Toss the tortilla pieces with the oil, cumin, paprika and salt in a bowl, then spread out on a baking tray. Bake for 8–12 minutes, or until golden and crisp. Set aside to cool slightly.
To make the burrito bowl, cook the rice in a saucepan of boiling water according to the packet instructions. Drain and keep warm.
Place the onion with the lime juice, caster sugar and a pinch of salt in a small bowl. Stir and leave to stand for at least 10 minutes to soften and lightly pickle.
Warm the beef in a saucepan over a medium heat for 4–5 minutes, stirring occasionally, until piping hot. Add a splash of water or stock to loosen, if needed.
To assemble the bowls, divide the rice evenly between each bowl, then layer with the beef, black beans, pickled onion, avocado, tomatoes and dollops of the yoghurt. Scatter over the coriander.
Tuck in the tortilla chips or serve on the side. Drizzle with the oil and finish with a squeeze of lime. Serve immediately.
Recipe tips
If reheating the beef from chilled, add a small splash of water to loosen it. Microwaveable brown or white rice is a great time-saver and works well here.
Pickle the onion for at least 10 minutes – longer adds more tang and softens the bite.
Tortilla chips can be made ahead and stored in an airtight container for up to 2 days.
You can also use the spiced beef base recipe for the following meals:
Spiced tomato and garlic beef flatbreads
Spiced tomato and garlic beef mascarpone tomato pasta
