Beef and black bean stew

Heat a large, deep non-stick frying pan over high heat. Add the minced beef and cook, stirring and breaking up any lumps with the back of a spoon, for 10 minutes. Add the black beans, tomato paste and paprika and cook, stirring, for 2 minutes or until fragrant.

Reduce the heat to medium. Add the onion and red and green capsicum and cook, stirring occasionally, for 3 minutes. Pour in the stock and cook, stirring occasionally, for 5 minutes or until the vegetables are tender and the stock has reduced by three-quarters.

Meanwhile, combine the corn, avocado and chilli in a bowl. Season with freshly ground black pepper.

Divide the beef stew among serving bowls, top with the corn salsa and serve with lime wedges and coriander.

TIP: You will need two 400 g tins of black beans for this recipe. Store any leftover beans in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Black beans can be found in the Mexican food section or with the tinned legumes at the supermarket.

MAKE IT VEGETARIAN: Replace the beef mince with the same quantity of vegetarian mince, and use vegetable stock in place of beef stock.