1. Heat a drizzle olive oil in a large pan over medium heat. Add onions and cook for 2 to 3 mins. Add garlic and fry for another minute
  2. Add the mince and cook for 5 to 6 mins or until fully cooked.
  3. Add cumin, oregano, paprika, cayenne pepper and chilli flakes. Stir and cook for 2 mins.
  4. Pour crushed tomato and chicken stock into pan, stir and bring to the boil.
  5. Simmer and cook for a further 15 mins and season with salt and pepper.
  6. Into a pot of boiling salted water, add the pasta and cook as per packet directions. Strain pasta and combine with sauce.
  7. Distribute evenly over 4 air tight containers taking up one half of each container.
  8. Fill the other half of the containers with the kidney beans, corn, avocado and coriander.