Low effort and high satisfaction collide to delicious effect in this fast-fix Mexican-inspired rice bowl. Saucy and softly spiced beef with black beans makes its way onto quick-cook rice and is topped with sour cream and avo for a deconstructed taco you can feel good about.
Remove core and seeds from capsicum and discard. Cut capsicum into 2cm pieces. Rinse and drain black beans.
Heat oil in a frypan over medium-high heat. Add capsicum with a pinch of salt and pepper and cook for 2–3 minutes or until capsicum is starting to soften.
Add beef mince and cook, breaking up any lumps with a wooden spoon, for 5–6 minutes or until golden brown. Add smoky cumin and coriander blend and tomato paste and cook for 30 seconds or until caramelised. Add 125ml (½ cup) water and bring to a simmer. Cook, stirring occasionally, for 2–3 minutes or until thickened slightly.
Dice tomato into 2cm pieces. Remove seed from avocado and dice into 2cm pieces. Juice ½ the lime. Place tomato, avocado, lime juice and salt and pepper in a bowl and toss to combine.
Heat rice according to packet instructions.
Add black beans to mince mixture and stir to warm through. Cut remaining lime into wedges. Divide rice and mince mixture between bowls. Top with sour cream and avocado salsa and serve with lime wedges.