Perfect for: Lunch, dinner, or meal prep
Time: 1 hour 20 minutes
Servings: 3–4
🛒 Ingredients:
- 400g ground beef
- 1 large yellow onion, sliced
- 1 red or green bell pepper, sliced
- 2 cloves garlic, minced
- ½ cup kidney beans (cooked or canned)
- ½ cup black beans (cooked or canned)
- 3 large tomatoes, diced
- 1½ tsp cumin
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp origanum
- ½ tsp chili flakes
- Salt and pepper, to taste
- 3 brown wraps or ¾ cup cooked rice (choose based on macros/preference)
- 1 avocado, sliced or mashed (for guacamole)
🔥 Instructions:
- In a skillet over medium-high heat, sauté onions, peppers, and garlic with one-third of the spices until the vegetables are soft. If garlic begins to brown too quickly, add a splash of water to prevent burning. Remove the vegetables to a separate bowl (optional).
- Increase heat to high and brown the ground beef in the same skillet. Add the second third of the spices and stir well.
- Add diced tomatoes, remaining spices, and a splash of water to the beef. Reduce heat to medium-low and simmer for 45 minutes.
- Stir in the kidney and black beans. Continue to simmer for an additional 30 minutes, allowing flavors to meld.
- Just before serving, stir in fresh parsley.
- Serve hot with brown wraps, rice, or homemade chips. Top with fresh guacamole made from sliced or mashed avocado.
✅ Why This Works:
A hearty, protein-rich dish packed with fiber from beans and nutrients from fresh vegetables. Balanced with healthy fats from avocado, it’s a satisfying option that supports energy and recovery.
