Beef Tortilla Bowl with Peach Salsa

Peel and dice onion. Slice chilli. Cut avocado in half, remove the stone, peel and dice. Pick coriander leaves and roughly chop, discarding stems. Rinse and drain beans. Shred cos. Dice peach.

Choose a medium sized bowl, this will be the shape of your tortilla bowl. Heat a dry pan on medium high heat. Add the tortilla and warm for 1-2 minutes each side, until brown.

Press the hot tortilla into the bowl, shaping the tortilla into a bowl. The tortilla needs to be hot for this to work properly. Leave it to cool inside the bowl, while you prepare the other steps.

Heat a pan on medium high heat with a drizzle of oil. Add onions and cook for 3-4 minutes, until brown. Add mince and taco seasoning, cook for 3 minutes. Add beans and 1/2 cup of water, cook for 4-6 minutes or until liquid thickens and mince is cooked through. Season with salt and pepper.

Mix together peach, chilli (to taste), remaining onion, avocado and most of the coriander (save some for garnish). Season with salt.

Divide tortilla bowls between plates. Fill with shredded cos.

Peel and dice onion. Slice chilli. Cut avocado in half, remove the stone, peel and dice. Pick coriander leaves and roughly chop, discarding stems. Rinse and drain beans. Shred cos. Dice peach.

Choose a medium sized bowl, this will be the shape of your tortilla bowl. Heat a dry pan on medium high heat. Add the tortilla and warm for 1-2 minutes each side, until brown.

Press the hot tortilla into the bowl, shaping the tortilla into a bowl. The tortilla needs to be hot for this to work properly. Leave it to cool inside the bowl, while you prepare the other steps.

Heat a pan on medium high heat with a drizzle of oil. Add onions and cook for 3-4 minutes, until brown. Add mince and taco seasoning, cook for 3 minutes. Add beans and 1/2 cup of water, cook for 4-6 minutes or until liquid thickens and mince is cooked through. Season with salt and pepper.

Mix together peach, chilli (to taste), remaining onion, avocado and most of the coriander (save some for garnish). Season with salt.

Divide tortilla bowls between plates. Fill with shredded cos.

Peel and dice onion. Slice chilli. Cut avocado in half, remove the stone, peel and dice. Pick coriander leaves and roughly chop, discarding stems. Rinse and drain beans. Shred cos. Dice peach.

Choose a medium sized bowl, this will be the shape of your tortilla bowl. Heat a dry pan on medium high heat. Add the tortilla and warm for 1-2 minutes each side, until brown.

Press the hot tortilla into the bowl, shaping the tortilla into a bowl. The tortilla needs to be hot for this to work properly. Leave it to cool inside the bowl, while you prepare the other steps.

Heat a pan on medium high heat with a drizzle of oil. Add onions and cook for 3-4 minutes, until brown. Add mince and taco seasoning, cook for 3 minutes. Add beans and 1/2 cup of water, cook for 4-6 minutes or until liquid thickens and mince is cooked through. Season with salt and pepper.

Mix together peach, chilli (to taste), remaining onion, avocado and most of the coriander (save some for garnish). Season with salt.

Divide tortilla bowls between plates. Fill with shredded cos.

Peel and dice onion. Slice chilli. Cut avocado in half, remove the stone, peel and dice. Pick coriander leaves and roughly chop, discarding stems. Rinse and drain beans. Shred cos. Dice peach.

Choose a medium sized bowl, this will be the shape of your tortilla bowl. Heat a dry pan on medium high heat. Add the tortilla and warm for 1-2 minutes each side, until brown.

Press the hot tortilla into the bowl, shaping the tortilla into a bowl. The tortilla needs to be hot for this to work properly. Leave it to cool inside the bowl, while you prepare the other steps.

Heat a pan on medium high heat with a drizzle of oil. Add onions and cook for 3-4 minutes, until brown. Add mince and taco seasoning, cook for 3 minutes. Add beans and 1/2 cup of water, cook for 4-6 minutes or until liquid thickens and mince is cooked through. Season with salt and pepper.

Mix together peach, chilli (to taste), remaining onion, avocado and most of the coriander (save some for garnish). Season with salt.

Divide tortilla bowls between plates. Fill with shredded cos.

Peel and dice onion. Slice chilli. Cut avocado in half, remove the stone, peel and dice. Pick coriander leaves and roughly chop, discarding stems. Rinse and drain beans. Shred cos. Dice peach.

Choose a medium sized bowl, this will be the shape of your tortilla bowl. Heat a dry pan on medium high heat. Add the tortilla and warm for 1-2 minutes each side, until brown.

Press the hot tortilla into the bowl, shaping the tortilla into a bowl. The tortilla needs to be hot for this to work properly. Leave it to cool inside the bowl, while you prepare the other steps.

Heat a pan on medium high heat with a drizzle of oil. Add onions and cook for 3-4 minutes, until brown. Add mince and taco seasoning, cook for 3 minutes. Add beans and 1/2 cup of water, cook for 4-6 minutes or until liquid thickens and mince is cooked through. Season with salt and pepper.

Mix together peach, chilli (to taste), remaining onion, avocado and most of the coriander (save some for garnish). Season with salt.

Divide tortilla bowls between plates. Fill with shredded cos.

Peel and dice onion. Slice chilli. Cut avocado in half, remove the stone, peel and dice. Pick coriander leaves and roughly chop, discarding stems. Rinse and drain beans. Shred cos. Dice peach.

Choose a medium sized bowl, this will be the shape of your tortilla bowl. Heat a dry pan on medium high heat. Add the tortilla and warm for 1-2 minutes each side, until brown.

Press the hot tortilla into the bowl, shaping the tortilla into a bowl. The tortilla needs to be hot for this to work properly. Leave it to cool inside the bowl, while you prepare the other steps.

Heat a pan on medium high heat with a drizzle of oil. Add onions and cook for 3-4 minutes, until brown. Add mince and taco seasoning, cook for 3 minutes. Add beans and 1/2 cup of water, cook for 4-6 minutes or until liquid thickens and mince is cooked through. Season with salt and pepper.

Mix together peach, chilli (to taste), remaining onion, avocado and most of the coriander (save some for garnish). Season with salt.

Divide tortilla bowls between plates. Fill with shredded cos.