DOCUMENT

2 corn cobs, husks removed 1 kumara/sweet potato, unpeeled and sliced into thin rounds Pinch of cayenne pepper (optional) 1 brown onion, diced 1 clove garlic, chopped 500 g organic or grass fed beef mince 1 tbsp jalapeno or long red chilli, chopped 90 g ( ⅓ cup) tomato paste 1 tbsp sweet paprika 1 x 400 g tin black beans, drained and rinsed To serve: Butter lettuce, shredded Red capsicum, chopped Spring onion, sliced Avocado, sliced Coriander Yoghurt Jalapeno chilli, chopped, extra M E X I C A N B E E F B OW L I NG R E D I E N T S D I R E C T I ON S Preheat the oven on Fan Plus at 180 ⁰ C. Wrap the corn in foil. Place the kumara slices on a universal tray, drizzle with some extra virgin olive oil and a pinch of cayenne pepper. Place the corn on the tray with kumara. Place the tray into the oven on shelf position 2 and bake for 20 minutes, or until kumara is slightly browned. Meanwhile, heat a fry pan on low-medium heat, induction level 5 and cook onion for 2 minutes. Add the garlic and chilli and cook for a further 2 minutes. Add the beef mince, breaking it up and then add the chopped chilli, tomato paste, paprika and cook until beef is browned. Stir in the black beans and cook for a further 3 minutes. Remove foil from the corn and slice kernels from the cobs. Layer the bowl with lettuce, capsicum, spring onion, roasted kumara, corn, beef mixture, avocado, fresh coriander, yoghurt and extra chilli. Preparation time: 20 minutes - Cooking time: 20 minutes - Serves: 4 Appliance / Function: Fan Plus and Induction