Taco-Spiced Beef & Black Bean Salad Bowls
with Fresh Pico de Gallo
Cooking time
15 minutes
Servings
2/4
Calories
740 /serving
Attack of the tacos! Warmly spiced fillings find themselves on the loose in these hearty salad bowls, lined with baby greens. To top off all the proteins, you’ll enjoy refreshing pockets of pico and lashings of creamy sesame-lime dressing.
We will send you:
- 250g Canadian-raised lean ground beef
- 1 Lime
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Tomato
- 1 Cucumber
- 15ml Tomato paste
- 398ml Black beans (canned)
- 15ml Tahini
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
Contains: Sesame
You will need:
Large pan
Oil
Salt & pepper (S&P)
Strainer
Whisk
Total Fat
42 g
Saturated Fat
10 g
Sodium
1050 mg
Total Carb
49 g
Sugars
4 g
Protein
40 g
Fibre
20 g
Preparation
Cook the beef
- In a large pan, heat a drizzle of oil on medium-high.
- Add the beef and cook, breaking up the meat, 3 to 4 min., until beginning to brown.
- Add the tomato paste and spices. Cook, stirring often, 2 to 3 min., until the beef* is cooked through.
Mise en place
- Meanwhile, drain and rinse the black beans.
- Small-dice the tomato and cucumber.
- Juice the lime.
Warm the black beans
- To the pan, add the black beans and 2 tbsp water (double for 4 portions).
- Cook, stirring often, 1 to 2 min., until warmed through.
Make the pico de gallo & dressing
- In a medium bowl, combine the tomato, cucumber, ¼ of the lime juice, a drizzle of oil and S&P.
- In a small bowl, whisk 2 tbsp oil, 1 tsp water (double both for 4 portions), the tahini, remaining lime juice and S&P.
Plate your dish
- Divide the baby greens between your bowls.
- Top with the beef, black beans and pico de gallo.
- Drizzle with the dressing. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
