• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain, return to saucepan and stir through baby spinach leaves.

• While the rice is cooking, grate carrot. Slice avocado in half, scoop out flesh and roughly chop. Drain and rinse half the black beans. • In a medium bowl, combine avocado and a drizzle of white wine vinegar and olive oil. Season and set aside.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook beef mince, carrot and black beans, until mince has just browned, 4-5 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Add tomato paste and Mexican Fiesta spice blend and cook until fragrant, 1 minute. • Reduce heat to medium, add the water and butter and cook, stirring, until slightly thickened, 1-2 minutes. Season to taste.

• Divide spinach rice and Mexican beef and black beans between bowls. • Top with avocado, sour cream and roasted tomato salsa. • Sprinkle over shredded Cheddar cheese. Tear over coriander (see ingredients) to serve. Enjoy!