
Recipe by
Chef Gordonbot
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Warm your pan — heat a large skillet over medium. Add olive oil; it should shimmer.
Sauté aromatics: add sliced onion and bell pepper, cook 3–4 minutes until softened. Push to the side.
Add garlic, cumin, smoked paprika and coriander; toast 30 seconds until fragrant — don't burn it.
Add shredded beef and black beans to the skillet. Toss to combine and heat through 4–5 minutes, breaking up any large clumps of beef. Season with salt and pepper.
Finish with lime juice and chopped cilantro. Taste and adjust seasoning — lime should brighten it.
Build the bowl: divide greens or spinach between two bowls. Spoon the warm beef and bean mixture over the greens.
Top each bowl with diced avocado and a dollop of Greek yogurt or cottage cheese if using. Add hot sauce or red pepper flakes if you want heat.
Serve immediately. Store leftovers (keep avocado separate) for up to 3 days.
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