Freezer Burrito Bowls

Ingredients

• 2 cups (400 g) cooked brown rice
• 14 oz (400 g) lean ground beef
• 2 cups (320 g) canned black beans, rinsed
• 1 1/3 cups (200 g) frozen sweetcorn
• 3 bell peppers (480 g)
• 4 cups (280 g) shredded cabbage
• 1 onion (120 g)
• 3 garlic cloves (9 g)
• 2 tbsp (30 g) tomato paste
• 1 tbsp (7 g) smoked paprika
• 2 tsp (4 g) ground cumin
• 2 tbsp (30 ml) olive oil
• 1/2 cup (60 g) mozzarella
• 2 limes (60 ml)
• 1/2 cup (15 g) chopped fresh cilantro

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Brown the beef hard in the oil with the onion, adding garlic, paprika and cumin for the last minute.
2. Stir in the tomato paste and 1/2 cup water and cook until the pan is dry again, about 5 minutes.
3. Char the diced peppers and the corn in a dry hot pan 6 minutes, until they blacken in patches.
4. Spread the rice and the beef on a tray and let both come down to room temperature.
5. Build four boxes: rice, beans, beef, peppers and corn side by side, not stirred. Close them cold and freeze. The shredded cabbage, mozzarella, lime and cilantro go on at the table, never into the freezer.