TURKEY & BLACK BEAN CHILLI BOWLS

ingredients | serves 4 | time 35 mins

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

step 1

Put the turkey in a resealable bag with the Tabasco, garlic, juice of ½ lime, honey, 1 tbsp oil and a pinch of salt. Massage the marinade into the meat through the bag; set aside.

step 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.

step 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. Add an extra dash of Tabasco for even more flavour.

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