Beef and black bean burrito bowls
Smoky cumin and paprika beef over rice with black beans and sweet corn. Built to sit in a container and still taste good.
Notable for: vitamin C, fibre, iron
Ingredients
- 650 gprime beef mince
- 820 gblack beans in brine, 2 cans, drained
- 320 glong grain white rice
- 1red capsicum, diced
- 250 gcarrots, grated
- 250 gbrown onions, diced
- 250 gfrozen corn kernels
- 800 gchopped tomatoes, 2 cans
- 10 gground cumin
- 10 gsmoked paprika
- 5 gchilli powder
- 1lemons, juiced
- 400 glow-fat greek yoghurt, to serve
- 10 mlolive oil
Method
Cook the rice and spread it on a tray to cool.
Brown the mince hard in a dry pan in two batches, breaking it up as it cooks, then tip off the rendered fat and set the meat aside.
Heat the oil and cook the onion and grated carrot for 8 minutes until sweet, then add the capsicum and cook for 3 minutes.
Add the cumin, paprika and chilli and cook for a full minute until fragrant.
Return the beef to the pan with the tomatoes and 200 ml water, and simmer uncovered for 20 minutes until thick.
Add the beans and corn for the last 5 minutes, then stir in the lemon juice off the heat and spoon everything over the rice.
Keep the yoghurt separate
Stirred through and reheated, yoghurt splits into grains. Pack it in its own small pot and spoon it on when you eat, and it stays thick and cool against the warm beef.
Storage
Keeps four days in the fridge. Freeze anything you will not eat by then.
Reheat with a splash of water if the rice has dried out, then add the yoghurt.
Cost per serving is indicative, based on New Zealand supermarket prices as at September 2026. Batch prices your own week against your own store on the day. Nutrition figures, including calories, are estimates rather than label readings, so always check the packet if you have an allergy. "Notable for" reflects well-established qualities of the ingredients used, not a lab measurement of this exact dish.