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Burrito bowl recipe
- Elizabeth Atkin
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Serves 2 adults and 2 children
A little work
Prep: 20 mins
Cook: 30 mins
Make you AND your baby a healthy burrito bowl packed with beef, sweet potato, black beans and avocado - with this fab recipe by Young Gums author Beth Bentley
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Skip to ingredients
Ingredients
-
A splash of olive oil
-
150g Minced beef
-
2 Garlic cloves
squished or grated
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150g Black beans
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½tsp Paprika
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½tsp Ground cumin
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1 Heaped tbsp tomato purée
-
2 Small sweet potatoes
peeled and grated
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2 Mugfuls of water
-
Very low-salt or salt-free stock
To serve
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Avocado
mashed so its creamy not lumpy
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1tbsp Natural yoghurt
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A pinch of grated cheese
-
Squeeze of Lime juice
-
Brown rice
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Method
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step 1
Warm a glug of olive oil in a small pan and add the beef mince and garlic. Stir it around for a couple of minutes to ensure the meat becomes brown all over.
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step 2
Add the black beans, paprika, cumin, tomato purée and sweet potato. Pour in the water/broth/stock and bring to a gentle simmer for 14–16 mins, mushing up the beans a bit with your stirring spoon.
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step 3
While your chilli is cooking, mix up a batch of Baby guac or just fork-mash a quarter avocado.
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step 4
When the chilli is cooked, heap some into bowls and allow to cool slightly before topping each with your guac/smashed avo, a teaspoon of plain yoghurt and some grated cheese. Squeeze of lime, party time.
- If you’re serving this with rice, you can have it boiling away while you’re preparing the chilli, so everything’s ready at once.
- Add chilli and salt to the adults portions if you want more of a kick.
- This freezes beautifully if you fancy a bit of batch-cooking.
Baby recipe book Young Gums by Beth Bentley (Ebury Press, £14.99) is out now.
Images: Haarala Hamilton
Authors
Elizabeth Atkin
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