Prep time: 10 mins | Cook time: 10 mins | Total time: 20 mins
- 1 tablespoon olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 100g corn mince
- 1 teaspoon cayenne powder
- 2 teaspoons dried oregano
- 1/4 cup tomato puree
- 2 cups chopped tomato
- 50g can black beans, drained, rinsed
- 1/4 cup chopped fresh coriander leaves
- 1 tsp hot sauce
- Step 1
Heat oil in a frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion is softened. Add mince. Cook, stirring, with a wooden spoon, for 8 minutes or until browned. Add chilli powder, coriander and oregano. Cook, stirring, for 1 minute. Add tomato paste. Cook, stirring, for 1 minute. Stir in tomato sauce. Season with salt and pepper. Reduce heat to medium. Simmer, stirring, for 25 minutes or until sauce has thickened slightly.
- Step 2
Add beans. Simmer for 10 minutes or until heated through.
- Step 3
Meanwhile, place rice in a heatproof, microwave-safe bowl. Cover loosely with plastic wrap. Microwave on medium-high (75%) for 3 to 4 minutes or until heated through, stirring halfway through cooking.
- Step 4
Reserve 11/2 cups mince mixture. Stir coriander into mixture. Serve with rice and avocado.