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Turkey & black bean chilli bowls
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300g pack British turkey breast strips
1 tsp Tabasco Pepper Sauce
2 garlic cloves, crushed
2 limes, juice of 1 and 1 cut into wedges
1 tsp honey
2 tbsp sunflower oil
1 red onion, diced
400g can black beans, rinsed and drained
250g pack microwavable brown rice
2 tomatoes, diced
Large handful coriander, roughly chopped
1 avocado, sliced
40g grated cheddar
1. Put the turkey in a bowl with the Tabasco, garlic, juice of ½ lime, honey, 1 tbsp oil and a pinch of salt. Stir to coat the turkey in the marinade, then cover the bowl and set aside.
2. Heat the remaining 1 tbsp oil in a medium saucepan and fry the onion gently over a medium heat for 5 minutes, until softened. Add the black beans and fry for a further 2-3 minutes. Add the rice to the pan, season and heat for another 2 minutes. Take off the heat, stir in the remaining lime juice plus the tomatoes and coriander, then season.
3. Heat a griddle pan over a medium-high heat. Cook the turkey strips for 2-3 minutes on each side, or until cooked through. Divide the rice and black bean mixture between bowls and top with the turkey, avocado, lime wedges and a sprinkling of cheddar.
This recipe appeared within the November 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in October 2018.