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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!
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5 from 2 votes

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!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: beef burrito bowl, burrito bowl, corn & black bean salsa, salsa
Servings: 6 servings
Calories: 362kcal
Author: Carrie Carvalho

Ingredients

For the Beef

  • 500 grams beef mince/ground beef ideally 10%-15% lean
  • 1 tbsp olive or vegetable 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

To Serve

  • Guacamole
  • Cooked rice or quinoa
  • Grated cheddar or mozzarella
  • Shredded lettuce
  • Tortilla Chips

Instructions

  • 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) 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 browned, 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 5-10 minutes, stirring occasionally.
  • Assemble your bowls - I like to start with rice or lettuce, 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 scooping up some salsa!

Notes

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.

Nutrition

Calories: 362kcal | Carbohydrates: 38g | Protein: 27g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 677mg | Potassium: 1100mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1699IU | Vitamin C: 56mg | Calcium: 54mg | Iron: 5mg