Home » Beef Recipes » Mexican Steak and Bean Burrito
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Equipment
- Large pan/wok
- Red chopping board
- green chopping board
- Cooks knife
- vegetable knife
- Garlic crush
- grater
- spatula
- Tablespoons
- plate
- Serving bowls
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Ingredients
- 300 g Northern Ireland Farm Quality Assured rump steak
- 1 tbsp Olive oil
- 1 tbsp Mexican spice blend
- 2 Garlic cloves
- 1 Red pepper
- 1 Red onion
- 410 g Tin of mixed beans in chilli
- 8 Soft flour tortillas
- Small tub of reduced fat crème fraiche
- 1 Bag of baby leaf salad
- 50 g Reduced fat cheese
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Method
- On the red chopping board, trim any visible fat from the steak and slice thinly. Remember to wash hands thoroughly after handling raw meat.
- On the green chopping board, peel and chop the red onion. Peel and crush the garlic. Remove the stem and seeds from the pepper and dice.
- Grate the cheese and put into a bowl. Use a separate bowl for the crème fraiche and another for the salad.
- Heat the pan until very hot. Add half of the oil and fry the steak slices with the Mexican spice. Cook until brown then remove to a plate, cover with foil and leave to rest.
- Reduce the heat under the pan to medium. Add the remaining oil to the pan with the onion and fry for a minute. Add the garlic and pepper and continue to cook for a further minute.
- Add the beans with sauce, heat through, then add the steak.
- Meanwhile heat the tortillas according to the pack instructions.
- Divide the steak mixture between 4 serving bowls. Serve the tortillas on a plate alongside the grated cheese , the creme fraiche and the salad. Bring everything to the table and allow everyone to make their own burritos.