Let's Mex it up tonight. Take your taco mince and roll it into balls for beefed up bowls topped with melty cheese. Cooked in a saucy bean mixture, these delicious mouthfuls sneak in some zucchini and get served over rice to ramp up their hunger-busting power.
Place rice and 310ml (1¼ cups) cold water in a medium saucepan over high heat and bring to the boil. Cover, reduce heat to low and cook for 15 minutes or until rice is cooked. Remove from heat and keep covered. While rice is cooking, continue with step 2.
Coarsely grate zucchini using a box grater. Place zucchini, mince, panko breadcrumbs, Subtly Smoky Chipotle and ¼ teaspoon salt and pepper in a large bowl. Mix to combine and shape into 8 meatballs.
Preheat overhead grill to high. Heat oil in a frypan over medium-high heat. Add meatballs and cook for 6–8 minutes or until browned all over.
Drain and rinse black beans. Add black beans, tomatoes and sugar to pan and simmer for 4–5 minutes or until sauce has thickened slightly. Season with salt and pepper.
Top meatballs with mozzarella and place under grill for 4–5 minutes or until cheese is melted and golden.
Thinly slice spring onion. Divide rice and meatballs between plates and sprinkle with spring onion to serve.