Serves: 2
Time: 20 minutes
Meal: Lunch or dinner
Dietary: Gluten Free, Gut Health

This recipe was created by Leonie who is taking part in the Transform Challenge. We love Mexican mince, and this one is so quick and simple to make. Packed with veg and black beans, this is one high fibre, protein packed meal you don't want to miss! Bonus, the Sriracha yoghurt hands down beats traditional sour cream. Enjoy!

Ingredients

• 150g mushrooms

• 1 small zucchini

• 1 small carrot

• ½ large capsicum

• 1 small head cos lettuce 

• 1 tablespoon olive oil

• 250g extra lean beef mince

• 2 teaspoons crushed garlic

• 1 tablespoon tomato paste

• 1 tablespoon Mexican/taco seasoning 

• 1 cup of tinned black beans, rinsed and drained 

• 3 tablespoons Greek yoghurt

• Sriracha sauce to taste 

• Lime juice (optional)

• Chilli (optional)
  

Utensils

• Chopping Board

• Knife

• Frypan

• Grater
  
  
  

Method

1. This recipe can easily be doubled. It also freezes well. Beef mince can be substituted for chicken or turkey mince. 

2. Prepare vegetables by dicing mushroom and capsicum and grating the carrot and zucchini. Pick leaves off the lettuce, wash and set aside. 

3. In a large frypan, heat 1 tablespoon olive oil on medium heat. Add mince and cook stirring often to avoid any large lumps forming in the meat. 

4. When the mince is halfway cooked, add 2 teaspoons crushed garlic and 1 tablespoon tomato paste. Stir until combined. 

5. Add chopped vegetables and stir to combine. 

6. Add 1 tablespoon Mexican seasoning and 1 cup of drained tinned black beans. Cook for a further 2 minutes. Taste and adjust seasoning if needed then remove from heat. 

7. Make sriracha yoghurt by adding 3 tablespoons of yoghurt to a small bowl. Add a few drops of sriracha and stir well. Adjust flavour to your liking. 

8. Now that mince has cooled slightly, add it to the lettuce cup. Top with a squeeze of lime, chilli and sriracha yoghurt. Enjoy!

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