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  • Olive Magazine

    Everyday healthy

    Jan 06, 2021 6 minutes
    Recipe NADINE BROWN Photographs POLLY WEBSTER

    Taco bowl

    45 MINUTES | SERVES 2 | EASY | LC

    SALSA

    corn on the cob 1 large, or 198g tin of sweetcorn in water, drained
    rapeseed oil 1 tsp
    black beans 1/2 x 400g tin, drained and rinsed
    cherry tomatoes 70g, chopped
    spring onions 2, finely sliced
    red chilli 1 small, seeds removed and finely chopped
    coriander roughly chopped to make 2 tbsp
    lime 1/2, zested and juiced

    SPICED BEEF

    rapeseed oil 1 tsp
    garlic 2 cloves, crushed
    beef mince (5% fat) 150g
    fajita seasoning 1 tbsp
    passata 125ml

    HERBY RICE

    coriander roughly chopped to make 2 tbsp
    flat-leaf parsley roughly chopped to make 2 tbsp
    lime 1/2, zested and juiced
    garlic 1 clove, crushed
    brown basmati rice 100g

    TOPPINGS

    avocado 1/4, stoned, peeled and sliced
    wholegrain or corn tortilla chips 10g, roughly crushed
    cheddar 15g, grated (optional)

    To make the salsa, heat a griddle pan over a medium-high heat. Once hot, brush the sweetcorn cob with the oil and griddle for

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