When I first started thinking up this recipe, it was because I had a craving for old-school Taco Bell style beef tacos loaded with cheese. Luckily for everyone, including my waistline, the recipe soon transformed into these healthy-ish burrito bowls loaded with fresh, zingy salsa.
The salsa is really what makes this dish – it’s so full of flavour and perfect for scooping up with crunchy tortilla chips. It’s super easy to make too, and conveniently uses tinned sweetcorn and black beans – two things I almost always have in my pantry. You can easily customise the fresh ingredients and use up what you have to hand.
I served ours over rice but you could use quinoa or salad to be extra virtuous. Some topping ideas include cheese (obviously) guacamole and crunchy tortilla chips.
Hope you like the recipe and please let me know if you make it!
Beef Burrito Bowls with Corn & Black Bean Salsa
All the deliciousness of a classic beef burrito, but lightened up with a fresh and zingy corn and black bean salsa. A great weeknight meal with minimal cooking. Makes excellent leftovers too!
For the Beef
- 500 grams mince ideally 10%-15% lean
- 1 tbsp olive oil
- 1 cup passata
- 1 tbsp tomato paste
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp garlic granules
- 1/2 tsp onion granules
- 1/2 tsp paprika
For the Corn & Black Bean Salsa
- 380 gram tin black beans
- 325 gram tin of sweetcorn
- 3 tomatoes
- 1 red or yellow pepper
- 1 red onion
- 1 tbsp chopped fresh coriander
- 1 lime, juiced
- 2 tbsp olive oil
- 1 red chilli
- 1 tsp salt
Prepare the salsa first, so the flavours have time to meld as you cook the beef.
Drain and rinse the corn and black beans and put in a large bowl.
Cut the tomatoes in half, scoop out the seeds and liquid and discard. Dice the flesh and add to the bowl.
Dice the pepper, onion and chilli (if you don't like it too spicy then you can just add half the chilli though this is fairly mild) and mix them with the corn, beans and tomato.
Sprinkle the salt and coriander over the salsa, pour over the lime juice and oil and mix everything together. Set aside while you prepare the beef.
To make your beef heat the olive oil in a frying pan over a medium to high heat.
Add the beef to the pan and break it up with a spatula. Cook for about 5 minutes until the beef is done, stirring occasionally.
Add all the seasonings and mix well, then mix in the tomato paste and passata.
Turn the heat to medium and let it simmer gently for about 5 minutes, stirring occasionally.
Assemble your bowls – I like to start with rice, a generous spoonful each of beef and salsa, then top with a dollop of guac and some grated cheddar cheese. Crispy tortilla chips are optional but great for scopping up some salsa!
The beef and salsa taste great as leftovers and will both keep in a sealed container in the fridge for 2 days – just warm up the beef in a pan on the hob with a splash of water.