Cumin beef and kidney bean wraps

This super-quick meal is nutritious and very tasty!
recipe, beef, beans, wraps, dinner, light meals
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Recipe from: 30 November 2015
Preparation time: 15 min
Cooking time: 10min + Standing time


  • 700
    rump steak
  • 1
    red pepper, seeded, cut into strips
  • 1
    orange pepper, seeded, cut into strips
  • 2
    olive oil
  • 2
    garlic cloves, crushed
  • 1
    cumin, ground
  • 1/2
    smoked paprika
  • 2
    coriander, ground
  • 3
    tomato paste
  • 1
    treacle sugar
  • sea salt and black pepper
  • 3
    vegetable oil
  • 1x 410
    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
    fresh coriander leaves, chopped
  • 100
    crème fraîche
  • 6
    tortilla wraps
  • extra lime and red chilli to serve
Servings: Change Serving


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

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

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