A little spicy, this meal is packed with veges, protein, iron, B vitamins, zinc and fibre, all of which nourish your nervous system, mental wellbeing, liver and digestive function.
Made without cheese or sour cream, this meal is perfect for people who are allergic or intolerant to dairy foods, or taking a break from eating dairy. Even if you do eat dairy, why not give this recipe a go.....it really is fantastically tasty, and very satisfying.
Serves 2 very hungry people or 3 people wanting a smaller meal, prep time 45-60 mins
1 large red onion
1 teaspoon each of powdered cumin, whole cumin seeds, coriander powder
1 small red chili
500g beef mince, grass-fed and organic ideally
1 can of black beans
4 tablespoons tomato paste
1-2 carrots, grated (using organic veges is encouraged)
1 capsicum, diced
1 little gem lettuce
1 bag of organic, non-GMO corn chips (check Countdown or Woolworths in NZ and Aus for the Macro brand)
For the guacamole and salsa:
2 ripe avocados
Sea salt and cracked black pepper
8 small cherry tomatoes
Handful of fresh coriander leaves
1 small red chili
-Finely chop the onions and fry on medium heat for five minutes, then add the spices (finely chop the red chili first) and cook for a few more minutes.
-Add the beef and cook through, then add the beans, tomato puree, half a cup of water, and grated carrots and diced capsicum.
-Leave to simmer on low-to-medium heat for 30 mins. Add a little more water if needed during the simmering.
-Once the beef, beans and veges have been simmering for about 10 minutes, rinse and pull apart the little gem lettuce and arrange the leaves on the plates.
-Put the corn chips in the oven to warm at 100 degrees Celsius for a few minutes until crisp and aromatic, then divide these between the plates, spreading them on top of the lettuce leaves.
To make the guacamole: Roughly chop the ripe avocados and mash in a bowl with a fork. Add a generous squeeze of lemon juice and sea salt and cracked pepper to taste.
To make the salsa: Chop the cherry tomatoes, coriander leaves and red chili finely and combine in a bowl with a squeeze of fresh lemon (or lime if you can get limes). Add sea salt and cracked pepper to taste.
To serve, spoon the beef and bean mix over the corn chips and top generously with guacamole and a dash of salsa. I like to use the little gem leaves to scoop up beef n' beans with guacamole. Enjoy!
New Plymouth, New Zealand
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