Speedy Shredded Beef & Black Bean Bowl with Avocado

Instructions

1. 1

   Warm your pan — heat a large skillet over medium. Add olive oil; it should shimmer.

2. 2

   Sauté aromatics: add sliced onion and bell pepper, cook 3–4 minutes until softened. Push to the side.

3. 3

   Add garlic, cumin, smoked paprika and coriander; toast 30 seconds until fragrant — don't burn it.

4. 4

   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.

5. 5

   Finish with lime juice and chopped cilantro. Taste and adjust seasoning — lime should brighten it.

6. 6

   Build the bowl: divide greens or spinach between two bowls. Spoon the warm beef and bean mixture over the greens.

7. 7

   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.

8. 8

   Serve immediately. Store leftovers (keep avocado separate) for up to 3 days.