One-Pan Taco Skillet

Ingredients

1. 1 tbsp Extra virgin olive oil

2. 1 White onion halved and thinly sliced

3. 1 Red pepper thinly sliced

4. 1 Orange pepper thinly sliced

   For the Taco mince

   1. 2 1/2 tbspExtra virgin olive oil

   2. 1/2 tsp Chilli powder

   3. 2 tsp Ground cumin

   4. 2 tsp Smoked paprika

   5. 2 tsp Dried oregano

   6. 1/2 tsp Salt

   7. 1 tsp Onion powder

   8. 3 cloves Garlic crushed

   9. 1 tin Black beans drained but not rinsed

   10. 250g Quinoa cooked weight

   11. 200g Mushroom finely diced

   12. 500g of low fat mince meat

To serve (all optional)

1. 1 large Avocado sliced

2. 3 tbsp of Skyr/Greek Yogurt

3. 150g Cherry tomatoes

4. A handful Coriander

5. Chilli flakes

6. 1 Lime

7. Cheese

Method

1. Begin by preheating the oven to 180ºc.

2. Dice approximately half of the sliced onion for the tomato salsa and scatter the remaining sliced onion on a baking tray.

3. Add the sliced peppers to the tray and drizzle with the olive oil. Season with salt and place into the oven for 15 minutes.

4. Meanwhile prepare the mince by first combining the olive oil, chilli powder, ground cumin, smoked paprika, dried oregano, salt, onion powder and crushed garlic in a large bowl.

5. Now stir in the black beans, cooked quinoa, diced mushrooms and mince. Mix to ensure everything is coated in the spices.

6. Remove the tray from the oven and add the mince on top. Place back into the oven for another 15 minutes.

7. Dice the cherry tomatoes and combine with the teaspoon of diced white onion, some fresh coriander leaves, a pinch of salt, and a squeeze of lime.

8. Top the dish with sliced avocado, tomato salsa and yogurt . Option to garnish with some chilli flakes, extra fresh coriander and lime wedges to squeeze and cheese. Enjoy!