• Rinse and grate the carrot and zucchini. Rinse and dice the capsicum
• Peel the onion and garlic and dice
• Preheat a frying pan over a medium - high heat and add in the olive oil
• Once hot, add in the onion and garlic and cook until softened
• Next add in the grated carrot and zucchini and the diced capsicum. Cook for 3 minutes
• Place the beef mince into the pan with the cumin, coriander and paprika and cook until the meat has browned
• Pour in the diced tomatoes, water or broth and black beans. Turn the heat to high and bring up to a boil, then reduce to a gentle simmer
• Allow to cook for a further 20-30 minutes until the sauce has reduced. Season with salt and pepper to taste

This mince can be served as a deconstructed taco e.g. with avocado, fresh vegetables/sauerkraut or with cooked quinoa