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Chilli bean & beef wraps

 
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Chilli bean & beef wraps

Serving size: Serves 4
Cuisine type: Mexican
Course: Finger food, Lunch, Side dish, Snacks
Favourite flavours: Beef

Chilli bean & beef wraps
INGREDIENTS

2 tablespoons olive oil
3 x 200g new york cut steaks
salt and pepper
1 large onion, chopped
2 cloves garlic, crushed
2 long green chillies, seeds removed and chopped
1 tablespoon ground cumin
1 tablespoon paprika
pinch ground chilli
1 x 400g can crushed tomato
½ cup water
1 x 400g can red kidney beans, rinsed and drained

tortillas
sliced avocado
sour cream
grated cheese
METHOD

Preheat a char-grill or frying pan over medium high heat and brush steaks with half the oil. Season with salt and pepper and cook 1-2 minutes each side or until cooked to your liking. Remove and rest, loosely covered with foil. Cut into thin strips, across the grain.

Meanwhile, heat remaining oil in a frying pan and cook onion, garlic and chilli until softened. Add spices and heat until fragrant. Stir in tomatoes and water and mix well; simmer 15 minutes or until sauce has reduced and is thick. Add drained kidney beans and season with salt and pepper.

To serve, fill each wrap with bean mixture, steak slices, avocado, sour cream and grated cheese. Fold and serve immediately.
 
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