Cinco de Mayo Sombrero and Maracas On Yellow Background

Mexican Burrito Bowls



  • 1 Brown onion
  • 300g lean beef mince
  • 2 garlic cloves
  • ½ tsp chilli flakes
  • 1 tbs ground cumin
  • 3 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 carrot, grated (you could add any grated vegetable here e.g. zucchini)
  • 1 tin of kidney beans (you could also use lentils or black beans)
  • Large handful baby spinach



  • 1 ripe avocado, mashed
  • Squeeze lime juice
  • Chilli flakes


Blackened corn Salsa

  • 1 cucumber, diced
  • 2 tomatoes, diced
  • 1 can corn kernels or 1 fresh corn cobs, kernels removed
  • 1 small capsicum, diced
  • Handful coriander, roughly chopped
  • Handful parsley, roughly chopped
  • 1 tsp chilli flakes
  • Juice of 1 lime
  • 1 cup brown rice (alternatively you could use quinoa or another grain)


To serve

  • Natural yoghurt or a sprinkle of grated cheese




  1. Heat 1 tbsp olive oil in a frying pan over medium-high heat
  2. Add onion, garlic, carrots and spices and cook until fragrant
  3. Add minced beef and cook until browned
  4. Mix in kidney beans and spinach, cook until heated through



  1. Spray a small frying pan with olive oil and grill corn kernels until charred, set aside to cool
  2. Dice cucumber, capsicum and tomato and roughly chop coriander and parsley and place in a bowl. Add corn, chilli flakes and lime juice. Season with pepper.



  1. In a small bowl, use a fork to mash avocado. Add a squeeze of lime juice, season with pepper and chilli flakes



  1. Place in a saucepan with 1.5 cups of water, bring to the boil and then reduce heat and cover until all the liquid has been absorbed.


To serve

  1. In individual bowls, serve up quinoa, mince and plenty of salsa. Top with guacamole, natural yoghurt and/or a sprinkle grated cheese