Olive Magazine

Everyday healthy

Taco bowl



corn on the cob 1 large, or 198g tin of sweetcorn in water, drained
rapeseed oil 1 tsp
black beans 1/2 x 400g tin, drained and rinsed
cherry tomatoes 70g, chopped
spring onions 2, finely sliced
red chilli 1 small, seeds removed and finely chopped
coriander roughly chopped to make 2 tbsp
lime 1/2, zested and juiced


rapeseed oil 1 tsp
garlic 2 cloves, crushed
beef mince (5% fat) 150g
fajita seasoning 1 tbsp
passata 125ml


coriander roughly chopped to make 2 tbsp
flat-leaf parsley roughly chopped to make 2 tbsp
lime 1/2, zested and juiced
garlic 1 clove, crushed
brown basmati rice 100g


avocado 1/4, stoned, peeled and sliced
wholegrain or corn tortilla chips 10g, roughly crushed
cheddar 15g, grated (optional)

To make the salsa, heat a griddle pan over a medium-high heat. Once hot, brush the sweetcorn cob with the oil and griddle for

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