Mexican Beef, Beans & Vegetables

Serves 1. Per serve: 440 calories, 1841 kJ, 40g protein, 20g fibre

INGREDIENTS:

• 80g lean beef mince meat
• ½ cup kidney beans (canned, rinsed and drained)
• ⅓ cup cooked basmati rice
• ½ cup capsicum
• ½ cup mushrooms
• ¼ cup diced onion
• ½ cup baby spinach
• ¾ tin tomatoes
• 1 garlic clove, crushed
• 1 teaspoon reduced salt taco seasoning
• 2 teaspoons of avocado
• 1 teaspoon extra light cream cheese
• 1 chilli (optional)
• Tabasco sauce (optional)

METHOD:

1. Cook rice as per instructions on packet.
2. Meanwhile, spray a non-stick pan with oil and heat over medium heat. Add onions, garlic and capsicum and cook for 3 minutes, or until soft. Add mince and cook for 5 minutes, or until brown.
3. Add chilli, taco seasoning, kidney beans and a tablespoon of water. Stir through well to combine ingredients and cook for 1-2 minutes. Add canned tomatoes and simmer for 5 minutes. Stir through mushrooms and spinach and cook for a further 5 minutes.
4. Serve with rice, avocado, extra light cream cheese and tabasco sauce (if preferred).