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  • 1 large, or 198g tin sweetcorn in water, drained corn on the cob
  • 1 tsp rapeseed oil
  • ½ x 400g tin black beans, drained and rinsed
  • 70g cherry tomatoes, chopped
  • 2 spring onions, finely sliced
  • 1 small red chilli, seeds removed and finely chopped
  • coriander, roughly chopped to make 2 tbsp
  • ½ lime, zested and juiced


  • 1 tsp rapeseed oil
  • 2 cloves garlic, crushed
  • 150g beef mince (5% fat)
  • 1 tbsp fajita seasoning
  • 125ml passata


  • roughly chopped to make 2 tbsp coriander
  • roughly chopped to make 2 tbsp flat-leaf parsley
  • ½ lime, zested and juiced
  • 1 clove garlic, crushed
  • 100g brown basmati rice


  • ¼ avocado, stoned, peeled and sliced
  • 10g wholegrain or corn tortilla chips, roughly crushed
  • 15g cheddar, grated (optional)


  • STEP 1

    To make the salsa, heat a griddle pan over a medium-high heat. Once hot, brush the sweetcorn cob with the oil and griddle for 15 minutes, turning occasionally, until tender and lightly charred all over. Transfer to a plate and leave to cool completely.

  • STEP 2

    Put the black beans, tomatoes, onions, chilli and coriander in a bowl. Hold the cooled sweetcorn cob upright on a board, and, using a sharp knife, cut the kernels from the cob in long vertical strips. Add the corn kernels to the bean mixture, along with the lime zest and juice. Season, toss, cover and set aside.

  • STEP 3

    To make the spiced beef, heat the oil in a large frying pan over a medium heat, and briefly cook the garlic until fragrant but not golden. Add the beef and continue to cook for 5 minutes until no pink remains, breaking up the meat with a wooden spoon as it cooks. Stir in the fajita seasoning and cook for a further minute, then tip in the passata and stir. Season well. Cook for 5-7 minutes more, stirring occasionally, until most of the liquid has reduced.

  • STEP 4

    Meanwhile, make the rice. Combine the coriander, parsley, lime zest and juice, and the garlic in a small bowl, and season. Cover and set aside. Put the rice to a small lidded pan and cover with 200ml water and a large pinch of salt. Bring to the boil, then cover, reduce the heat and cook for 8 minutes more before removing from the heat. Leave, covered, for 10 minutes, then remove the lid and stir in the herb mixture.

  • STEP 5

    Divide the herby rice between two bowls. Top with the spiced beef, black bean salsa, avocado slices, crushed tortilla chips and grated cheese, if you like.

Nadine Brown is a recipe writer and food editor with six years’ experience writing healthy recipes. There’s always an interesting, nourishing bowl of food at her table. Find her on Instagram @n0sh17.

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