• Drain and rinse black beans (see ingredients). • Heat a large frying pan over high heat. Cook beef mince (no need for oil!) and diced bacon, breaking up with a spoon, until browned, 4-6 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Reduce heat to medium-high. Add black beans and Mexican Fiesta spice blend and cook, until slightly softened and fragrant, 1-2 minutes. • Stir in enchilada sauce, the brown sugar and a splash of water and simmer, until slightly reduced, 2-3 minutes. TIP: Add a splash more water if the chilli looks too thick.

• Meanwhile, slice avocado in half and scoop out flesh. • Roughly chop tomato. • Cut lime into wedges.

• Place avocado in a small bowl and mash with a fork. • Add tomato, a generous squeeze of lime juice and a drizzle of olive oil and stir to combine. Season to taste.

• Microwave rice until steaming, 2-3 minutes. • Divide rice between bowls. Top with beef and bacon chilli con carne. Sprinkle with Cheddar cheese. • Top with guacamole, light sour cream and pickled jalapenos (if using). Tear over coriander. Serve with any remaining lime wedges. Enjoy!