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Steak, avocado & black bean burritos
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150g sirloin steak, trimmed of excess fat
1 tbsp olive oil
1 tsp ground cumin
1 tsp hot smoked paprika
1 red onion, finely diced
400g can black beans, drained and rinsed
¼ x 28g pack coriander, leaves and stalks separated
Juice of 1½ limes and finely grated zest of ½ lime
150g red cabbage, finely shredded
½ tsp maple syrup
½ avocado, peeled and stone removed
2 seeded tortilla wraps
1. Evenly coat the steak with 1 tsp oil and the spices. Set aside. Meanwhile, heat 1 tsp oil in a saucepan and fry the onion over a medium heat for 3-4 minutes until soft. Add the beans, 1 tbsp water and the chopped coriander stalks and fry for 2-3 minutes. Season and squeeze in the juice of ½ a lime, then set aside.
2. Meanwhile, toss the shredded cabbage with the juice of ½ a lime, the remaining oil and the maple syrup. Season and set aside. Mash the avocado with the zest and juice of ½ a lime and most of the roughly chopped coriander leaves. Set aside.
3. Heat a large frying pan over a high heat and fry the steak for 2 minutes on each side for medium, ensuring all the cut surfaces are well cooked. Set aside to rest. Wipe out the pan with kitchen paper, return to the heat and warm the tortillas for 30 seconds on each side. Slice the meat and pile up in the tortillas with the black beans, avocado, red cabbage and remaining coriander leaves. Roll up and slice in half if you like.
Typical values per serving:
2 of your 5 a day; high in fibre.
This recipe was first published in April 2019.