Name: Steak and black beans tortilla wrap
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 large matured beef steak (rump or sirloin), about 30; 1 Tbsp olive oil; 1 Tbsp lime juice; 1 tsp smoked paprika; ½ tsp ground cumin; ½ tsp ground peppercorn; For the beans:; 1 Tbsp olive oil; 1 red onion; 2 cloves of garlic; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp dried oregano; 1 tsp chipotle paste or tomato purée; 1 bell pepper; 2 medium tomatoes; 1 tin chopped tomatoes; 1 tin black beans, drained; 1 small tin sweetcorn; 1 handful coriander leaves; To serve:; Tortilla wraps (corn or wheat); Chopped Parsley or coriander; Guacamole; Sour cream (optional); Mixed Salad leaves; Sliced Jalapeńo pepper ( from jar)

Steak and black beans tortilla wrap

12 Jun 2024

by Dinna

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Background

This steak and black beans tortilla wrap is perfect for a midweek supper or for parties & get-togethers. You can make the bean filling ahead, then just reheat it while grilling/barbecuing the steak.

Ingredients

1 large matured beef steak (rump or sirloin), about 30
1 Tbsp olive oil
1 Tbsp lime juice
1 tsp smoked paprika
½ tsp ground cumin
½ tsp ground peppercorn
For the beans:
1 Tbsp olive oil
1 red onion
2 cloves of garlic
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
1 tsp chipotle paste or tomato purée
1 bell pepper
2 medium tomatoes
1 tin chopped tomatoes
1 tin black beans, drained
1 small tin sweetcorn
1 handful coriander leaves
To serve:
Tortilla wraps (corn or wheat)
Chopped Parsley or coriander
Guacamole
Sour cream (optional)
Mixed Salad leaves
Sliced Jalapeńo pepper ( from jar)

Instructions

Mix the oil with the lime juice & spices, then rub the beef steak with the mixture. Set aside to marinate.
Finely chop the onion and garlic.
Finely chop the bell pepper & tomatoes.
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.
Drain the beans and sweetcorn. Add these to the pot to warm through. Finally, stir in the chopped coriander. Keep warm under a lid.
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.
Rest the steak on a plate for 5 minutes.
Warm up the tortilla wraps for a minute on both sides (on the BBQ or in a pancake pan).
Cut the steak into thin strips.
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!
Roll up and serve.