Tune into Cook-In with Mark Moriarty on Wednesdays on RTÉ One at 8:30pm.


Serves 4-5

  • 2 tbsp veg oil
  • 500g Quality Assured Irish Beef mince
  • 1 beef stock cube
  • 1 onion, diced
  • 2 cloves garlic diced
  • 1 red bell pepper, diced
  • 1 red chilli, diced
  • 10 sliced jalapeno, diced
  • 1 tbsp chilli flakes (or less if you don't like the heat)
  • 1 tbsp ground coriander
  • 20ml soy sauce
  • 1 tin black beans, drained and rinsed
  • 2 eggs
  • 5 tomatoes, quartered and de-seeded
  • ½ onion, diced
  • 1 tsp cumin
  • 1 tsp chilli flakes
  • Chopped coriander
  • Zest and juice of ½ lime
  • 250g basmati rice, washed and rinsed
  • 500ml water
  • 1 avocado, to serve (optional)


  1. Heat a large pan, and cook the mince in the veg oil, allow to colour heavily
  2. Season the mince by grating in the beef stock cube
  3. Add the onion, garlic, pepper, jalapeno, chilli, and spices and allow to colour over a high heat.
  4. Next, season with soy sauce add the beans, and reduce the heat.
  5. Crack the eggs into the pan and mix through the mince, this will emulsify the flavours from the base of the pan.
  6. h the rice in cold water, place in a pot with the water, Cook the rice by bringing the rice and water to the boil, adding a lid and then reducing the heat and simmer until the water has evaporated, this will take about ten minutes
  7. To make the salsa, de-seed the tomatoes after then dice. Add onion and season with the cumin, chilli, and zest of lime.
  8. Season to taste with the lime juice and finish with chopped coriander
  9. Assemble the 3 elements in x 4 bowls top with avocado, and serve warm.