Spicy Cajun Ground Beef with Avocado and Cilantro

Ingredients

• 1 Red Onion
• 2 Garlic cloves
• 1 green bell pepper
• 400 g kidney beans (canned; drained weight)
• 500 g ground beef
• 3 tbsp olive oil
• Salt
• Pepper
• 1 tbsp Cajun spice mix
• 1 tsp Dried oregano
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp tomato paste (30 g)
• 250 g cherry tomatoes (red, yellow, orange)
• 1 Organic Lime
• 1 Avocado
• 5 g cilantro (1 handful)
• 70 g sour cream (10% fat)
• 4 whole wheat tortillas

Instructions

1. 1.

   Peel the onion and garlic. Cut the onion in half and slice into strips. Chop the garlic. Halve the bell pepper, remove seeds, wash, and cut into cubes. Rinse the beans and drain.

2. 2.

   Spread the ground beef on a greased baking sheet (about 20 x 30 cm). Mix salt, pepper, Cajun spice, oregano, cumin, and coriander. Sprinkle the mixture over the beef and bake in a preheated oven at 220 °C (convection 200 °C; gas: level 4) for 5 minutes.

3. 3.

   Remove, lower the temperature to 180 °C (convection 160 °C; gas: level 2–3). Mix onion, garlic, pepper, and beans into the beef. Stir tomato paste with 3 tbsp water and 2 tbsp oil, drizzle over the beef, and bake for another 10–15 minutes.

4. 4.

   Meanwhile wash the tomatoes and halve them. Peel a lime hot, cut in half, squeeze juice from one half. Halve the avocado, remove the pit, scoop out the flesh, slice into wedges, and drizzle with lime juice. Wash cilantro, pat dry, and roughly tear it. Whisk sour cream with salt and pepper until smooth. Warm tortillas on a sheet for 5 minutes before serving. Slice remaining lime halves.

5. 5.

   Take sheets out of oven. Arrange tomatoes and avocado over the beef and top with cilantro and lime slices. Serve with tortillas and sour cream.