• Drain and rinse black beans (see ingredients).
• Heat a large frying pan over high heat. Cook beef mince (no need for oil!) and diced bacon, breaking up with a spoon, until browned, 4-6 minutes.
• SPICY! This spice blend is hot! Add less if you’re sensitive to heat. Reduce heat to medium-high. Add black beans and Mexican Fiesta spice blend and cook, until slightly softened and fragrant, 1-2 minutes.
• Stir in enchilada sauce, the brown sugar and a splash of water and simmer, until slightly reduced, 2-3 minutes.

TIP: Add a splash more water if the chilli looks too thick. 

• Meanwhile, slice avocado in half and scoop out flesh.
• Roughly chop tomato.
• Cut lime into wedges. 

• Place avocado in a small bowl and mash with a fork.
• Add tomato, a generous squeeze of lime juice and a drizzle of olive oil and stir to combine. Season to taste with salt and pepper. 

• Microwave basmati rice until steaming, 2-3 minutes.
• Divide rice between bowls. Top with loaded beef and bacon chilli. 
• Sprinkle over Cheddar cheese.
• Top with guac, light sour cream and pickled jalapeños (if using). 
• Tear over coriander. Serve with any remaining lime wedges. Enjoy!