Mexican Steak and Bean Burrito

Mexican Steak and Bean Burrito preparation time Serves: 4
Mexican Steak and Bean Burrito cook time Cook: 10 mins
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    • 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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    • 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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    • 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.