Ingredients
2 Tbsp olive oil
1 brown onion, finely chopped
500g beef mince
1 red capsicum, finely chopped
35g sachet smokey chipotle seasoning
400g diced tomatoes with paste
1/4 cup chipotle in adobo sauce
400g black beans, drained, rinsed
Sea-salt flakes and freshly ground black pepper, to season
Vegetable oil, to shallow-fry
1 sweet potato, peeled into ribbons
1 cup grated mozzarella
1 avocado, cut into quarters
Sour cream, sliced shallots, lime wedges and corn chips, to serve
JALAPENO SALSA
1 small fresh jalapeno
2 shallots, thinly sliced
1 cup roughly chopped coriander stems and leaves
1 tsp finely grated lime zest
2 Tbsp lime juice
1/3 cup olive oil
Method
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Heat olive oil in a large ovenproof frying pan on medium. Cook onion and beef, stirring, for 8 minutes, until brown, breaking up any lumps. Add capsicum and chipotle seasoning and cook, stirring, for 2 minutes.
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Add tomatoes, chipotle in sauce, beans and 3/4 cup of water. Stir until combined. Simmer for 7 minutes, or until thickened. Season.
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Add tomatoes, chipotle in sauce, beans and 3/4 cup of water. Stir until combined. Simmer for 7 minutes, or until thickened. Season.
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Heat vegetable oil in a saucepan on high. Shallow-fry sweet potato in batches for 1 minute each, until almost browned. Remove with tongs and drain on paper towel.
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Sprinkle cheese over beef and place under a hot grill until just melted.
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Plate up chipotle beef, sweet potato, avocado and sour cream. Drizzle with salsa and garnish with shallots and reserved jalapeno. Serve with corn chips and lime.