Pork and bean burrito bowl

  • 0:20 Prep
  • 0:20 Cook
  • 4 Servings


  • 3 teaspoons extra virgin olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon MasterFoods® Ground Cumin Seeds
  • 425g can black beans, rinsed, drained
  • 3 vine-ripened tomatoes, finely chopped
  • 1 lime, rind finely grated, juiced
  • 1 teaspoon dried chilli flakes
  • 4 (120g each) lean pork loin steaks, fat trimmed
  • 200g cabbage, finely shredded
  • 60g baby spinach leaves, thinly sliced
  • 1 large carrot, peeled, coarsely grated
  • 1/2 cup fresh coriander leaves, coarsely chopped, plus extra, to serve
  • 1 teaspoon honey
  • 1/2 small avocado, sliced
  • 70g (1/4 cup) natural yoghurt
  • Lime wedges, to serve
  • Step 1
    Heat 1 tsp oil in a saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic and cumin. Cook, stirring, for 1 minute. Add beans and tomato. Cook, stirring, for 8-10 minutes, until thickened.
  • Step 2
    Meanwhile, heat a chargrill pan over high heat. Combine rind, 1⁄2 tsp chilli and a large pinch of sea salt in a bowl. Rub over the pork. Spray with olive oil. Cook for 3-4 minutes each side or until the pork is just cooked through. Transfer to a plate. Cover loosely with foil. 
Set aside for 5 minutes to rest. Thickly slice.
  • Step 3
    Combine the cabbage, spinach, carrot and coriander in a large bowl. Whisk the honey, 1 tablespoon juice and remaining oil and chilli in a small bowl. Add to slaw. Toss to combine.
  • Step 4
    Divide the slaw among bowls. Top with the bean mixture, pork and avocado. Serve with yoghurt, extra lime wedges and coriander.