Steak and Black Bean Burrito Bowl

This dish has lots of elements but comes together quickly.

Hands-on time 25min. Cooking time about 25min. Serves 4

1tbsp olive oil 1tbsp chipotle paste 2 sirloin steaks, fat trimmed 1 red pepper, deseeded and sliced for the salsa 2 tomatoes, finely chopped Small handful coriander, chopped, plus extra to garnish Juice 1 lime ½ red onion, finely chopped for the black beans 1tbsp olive oil ½ red onion, finely chopped 2 garlic cloves, crushed

½-1tbsp chipotle paste, to taste 1tsp ground cumin 1tsp smoked sweet paprika 400g tin black beans, drained and rinsed 1tsp red wine vinegar 1tsp runny honey to assemble 2 x 250g pouches mixed grain rice, we used Tilda Brown Basmati & Quinoa 1 avocado, stoned and chopped 2tbsp soured cream Lime wedges

1 In a shallow bowl, mix the oil, chipotle paste and some seasoning, then use this to coat the steaks. Set aside. Mix all the salsa ingredients in a bowl with some seasoning and set aside.

2 For the black beans, heat the oil in a medium pan and gently fry the onion with a pinch of salt for 10min, until softened. Add the garlic, chipotle paste, cumin and smoked paprika, cook for 2min, then add the remaining ingredients with a splash of water and some seasoning and simmer for 5min. Cover and set aside.

3 Heat a large non-stick frying pan over medium-high heat and fry steaks for 2-3min per side for medium (cook for longer/shorter as you prefer). Set aside to rest for 5min. Meanwhile, add the red pepper to the hot pan and stir-fry for a couple of min until lightly charred and softened.

4 Heat the grain pouches according to pack instructions. To assemble, divide the grain pouches among 4 bowls. Slice the steak and divide among the bowls and add the black bean mixture, avocado, peppers and a dollop of soured cream. Garnish with coriander and serve with the salsa and lime wedges.

PER SERVING 557cals, 31g protein, 22g fat (6g saturates), 55g carbs (7g total sugars), 9g fibre