Tuesday, 11 February 2014

Spicy Mexican Mince on Avocado Toast

Take a kiwi classic and keep it real! I was reading a magazine, perusing an article on easy midweek meals and came across mince on toast which got me thinking…

Came up with the idea of doing a take on Burritos or Torillas or Fajitas or something like that…all the classic elements of a mexican dinner, but just approached a little differently. And so Spicy Mexican Mince on Avocado Toast was born! I used Avocado Bread for the guacamole element, topped it with spicy mexican mince full of capsicum and coriander to make a Fajita type of filling, then served it with a simple garden salad of lettuce, tomato, and cucumber. So easy to make and really delicious!

The classic meal - mince on toast...

…and it makes great leftovers on lettuce topped with guacamole!

Spicy Mexican Mince on Avocado Toast

Gluten-free, grain-free, dairy-free, nut-free, soy-free, sugar-free

600g beef mince (or mince of your choice)
1/2 an orange capsicum, diced
1/2 a red capsicum
2 zucchini, diced
10 mushrooms, diced
1/2 cup grated carrot
1 onion, halved then sliced
2 large cloves of garlic, grated
1 green chilli, finely diced (you can use 1 - 2 tsp ground chilli powder if you don't have fresh chilli)
1 tin of tomatoes (400g)
2 tsp ground cumin
1 tsp coriander flakes
1 tsp ground coriander
1 tsp paprika
1 tsp dried oregano
salt and pepper to taste
1 tbsp coconut oil

1 loaf of Avocado Bread (find the recipe here), or toast of your choice. 

1. In a large frying pan, heat the oil over a medium heat. Add the onions,garlic and chilli and cook for a couple of minutes until softened.
2. Add the mince and cook until no longer pink. 
3. Add the vegetables (capsicum, zucchini, mushrooms and carrot). Cook until vegetables are just soft, then add tinned tomatoes, cumin, coriander, paprika, oregano and seasoning. Cook for another couple of minutes until heated through and flavors are well developed. 
4. Slice the bread into thick chunks and toast lightly. 
5. Serve the mince on top of the toast, top with fresh coriander then serve the meal with a simple garden salad (lettuce, tomato, cucumber, all chopped and drizzled with a little olive oil, a squeeze of lemon juice a couple of grinds of pepper and a sprinkle of salt - you could add a few jalapeƱos just for a bit of interest).

If you don't want to make the avocado toast, top the mince with a simple guacamole instead. Mash a couple of ripe avocados, blend with the juice of a lemon, half a chopped spring onion or red onion, then season with a little salt and pepper