Instructions

1. Mix the oil with the lime juice & spices, then rub the beef steak with the mixture. Set aside to marinate.
2. Finely chop the onion and garlic.
3. Finely chop the bell pepper & tomatoes.
4. Heat the oil in a pan and gently soften the onion. Add the garlic, tomato purée and the spices, stir for a few seconds, then bell pepper & tomato pieces. Season with salt and pepper. Add the chopped tomatoes and a splash of water, put the lid on and bring to the boil. Cook for 15 minutes until you get a sticky mixture.
5. Drain the beans and sweetcorn. Add these to the pot to warm through. Finally, stir in the chopped coriander. Keep warm under a lid.
6. Heat a griddle pan or barbecue. Grill the steak on both sides for 2-4 minutes, depending on its thickness and how well-cooked you like your beef.
7. Rest the steak on a plate for 5 minutes.
8. Warm up the tortilla wraps for a minute on both sides (on the BBQ or in a pancake pan).
9. Cut the steak into thin strips.
10. Scatter some lettuce onto each tortilla, then top with the bean mixture then some steak pieces. Add some dollops of guacamole and/or sour cream and a few slices of Jalapeño pepper. You can drizzle some chilli sauce over it too, if you like the heat!
11. Roll up and serve.