Heat the olive oil in a non-stick pan over a medium heat. Add half of the chopped onion and cook until slightly soft. Add the mince, breaking up any clumps with a wooden spoon and cook for 5 minutes or until browned.
Add the cumin, ground coriander, paprika, oregano and cayenne pepper, cooking for another 5 minutes until fragrant. Add the pasta sauce and water and reduce the heat to low. Simmer for 15 minutes until the sauce has reduced. Remove from the heat and allow to cool.
For the gaucamole, place the diced avocado in a bowl and mash roughly with a fork. Mix through the fresh coriander, capsicum and lime juice, then season to taste with pepper.
Heat a chargrill pan or BBQ to medium heat and cook the corn for 10 minutes until tender. Transfer the corn to a board and when cool enough to handle, remove the kernels with a sharp knife.
Divide the mince mixture between 4 jars or bowls. Top the mince mixture with black beans and then continue layering with the chopped tomatoes, cabbage, second half of the red onion, chargrilled corn, and top with guacamole.
Garnish with coriander leaves.
Tip
Why not use the left-overs from your dinner and put in a jar with a tasty vinaigrette for lunch the next day.
Mince
1 tsp
1
250 g
lean beef mince
1 tsp
ground cumin
1 tsp
ground coriander
1 tsp
1/4 tsp
oregano
1/4 - 1 tsp
cayenne pepper
3/4 cup
Dolmio Spicy Peppers Pasta Sauce
1/3 cup
water
Guacamole
2
avocados, peeled and diced
1/4 cup
fresh coriander, chopped
1/2
green capsicum, finely diced
2 tbsp
lime juice
freshly cracked pepper
Salad
1
large cob of corn, outer husk removed
1
can Wattie's Black Beans in Springwater, drained
2
tomatoes, chopped
2 cups
red cabbage, sliced thinly
fresh coriander leaves, to garnish
Per serve
Energy
1893kJ
Saturated Fat
3.6g
Total Carbohydrate
47.1g
Dietary Fibre
13.0g
Sodium
274mg
Method
Heat the olive oil in a non-stick pan over a medium heat. Add half of the chopped onion and cook until slightly soft. Add the mince, breaking up any clumps with a wooden spoon and cook for 5 minutes or until browned.
Add the cumin, ground coriander, paprika, oregano and cayenne pepper, cooking for another 5 minutes until fragrant. Add the pasta sauce and water and reduce the heat to low. Simmer for 15 minutes until the sauce has reduced. Remove from the heat and allow to cool.
For the gaucamole, place the diced avocado in a bowl and mash roughly with a fork. Mix through the fresh coriander, capsicum and lime juice, then season to taste with pepper.
Heat a chargrill pan or BBQ to medium heat and cook the corn for 10 minutes until tender. Transfer the corn to a board and when cool enough to handle, remove the kernels with a sharp knife.
Divide the mince mixture between 4 jars or bowls. Top the mince mixture with black beans and then continue layering with the chopped tomatoes, cabbage, second half of the red onion, chargrilled corn, and top with guacamole.
Garnish with coriander leaves.
Tip
Why not use the left-overs from your dinner and put in a jar with a tasty vinaigrette for lunch the next day.
Method
Heat the olive oil in a non-stick pan over a medium heat. Add half of the chopped onion and cook until slightly soft. Add the mince, breaking up any clumps with a wooden spoon and cook for 5 minutes or until browned.
Add the cumin, ground coriander, paprika, oregano and cayenne pepper, cooking for another 5 minutes until fragrant. Add the pasta sauce and water and reduce the heat to low. Simmer for 15 minutes until the sauce has reduced. Remove from the heat and allow to cool.
For the gaucamole, place the diced avocado in a bowl and mash roughly with a fork. Mix through the fresh coriander, capsicum and lime juice, then season to taste with pepper.
Heat a chargrill pan or BBQ to medium heat and cook the corn for 10 minutes until tender. Transfer the corn to a board and when cool enough to handle, remove the kernels with a sharp knife.
Divide the mince mixture between 4 jars or bowls. Top the mince mixture with black beans and then continue layering with the chopped tomatoes, cabbage, second half of the red onion, chargrilled corn, and top with guacamole.
Garnish with coriander leaves.
Tip
Why not use the left-overs from your dinner and put in a jar with a tasty vinaigrette for lunch the next day.
