Cumin beef and kidney bean wraps

Recipe from: 30 November 2015
recipe, beef, beans, wraps, dinner, light meals

Ingredients 22
Servings 4
Time 00:15

Ingredients

  • 700
    g
    rump steak
  • 1
    red pepper, seeded, cut into strips
  • 1
    orange pepper, seeded, cut into strips
  • 2
    Tbs
    olive oil
  • 2
    garlic cloves, crushed
  • 1
    Tbs
    cumin, ground
  • 1/2
    tsp
    smoked paprika
  • 2
    tsp
    coriander, ground
  • 3
    Tbs
    tomato paste
  • 1
    Tbs
    treacle sugar
  • sea salt and black pepper
  • 3
    Tbs
    vegetable oil
  • 1x 410
    g
    tin red kidney beans, drained and rinsed
  • SALAD:
  • 1
    avocado, peeled, seeded & cut into 8
  • juice of 1 lime
  • sea salt and black pepper
  • 3
    Roma tomatoes, chopped
  • 10
    g
    fresh coriander leaves, chopped
  • 100
    g
    crème fraîche
  • 6
    tortilla wraps
  • extra lime and red chilli to serve
 

Method

10min + Standing time
 
Place the rump steak and peppers in a shallow bowl, mix together the olive oil, garlic, cumin, paprika, coriander, tomato paste and sugar and season, pour this over the beef and peppers, and rub to combine.

Heat the vegetable oil in a pan, cook beef for 3-4 minutes on each side, remove and allow to rest for 5 minutes. In the meantime, fry peppers until golden brown, then slice the rump into strips and return to the pan, add the beans and cook until beans are heated through, about 2 minutes.

In a bowl, mix together avocado and lime juice. Season. In a second bowl, toss together tomatoes, spring onions and coriander leaves. Season.

To serve:
Place wrap on a surface and spread with a little crème fraîche, top with beef mixture. Serve with tomato salsa and avocado and extra lime and chilli.

Words and image:Fairlady
magazine

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Read more on: dinner  |  recipe  |  beef  |  beans  |  light meals  |  wraps
 

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