Freezer Burrito Bowls

Ingredients

• 14 oz (400 g) lean beef mince
• 1 onion (120 g), chopped
• 3 garlic cloves (9 g), minced
• 1 tbsp (7 g) smoked paprika
• 2 tbsp (30 ml) olive oil
• 2 limes (60 ml)
• 2 tbsp (30 g) tomato paste
• 1 1/3 cups (200 g) frozen corn
• 3 peppers (480 g), diced
• 2 cups (400 g) cooked brown rice
• 2 cups (320 g) canned black beans, rinsed

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Brown the beef hard in the oil with the onion over medium-high heat, adding the garlic and paprika for the last minute, until it reads 74°C (165°F).
2. Stir in the tomato paste and 1/2 cup water and cook until the pan is dry again, about 5 minutes.
3. Sear the diced peppers and the corn in a dry hot pan 6 minutes, until they browns deeply in patches.
4. Spread the rice and the beef on a tray and let both come down to room temperature.
5. Build four boxes: rice, beans, beef, peppers and corn side by side, not stirred. Close them cold and freeze. The lime goes on at the table, never into the freezer.