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.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||1.5|
|Bread & Cereals||0|
|Healthy Fats & Oils||1|
|Total fat||15.2 g|
|- Saturated fat||4.4 g|
|Total carbohydrates||42.2 g|
|- Total sugars||17.9 g|