Recipe

Mexican beef and bean fajitas

Stuffed full of Mexican spiced beans, beef and vegetables, these warm, light fajitas make a light and tasty dinner dish for the family in under 30 minutes.

Dec 30, 2014 1:00pm
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Mexican beef and bean fajitas
  • 2 tablespoon vegetable or olive oil
  • 600 gram budget beef rump steak, trimmed, thinly sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 medium red onion, cut into thin wedges
  • 1 medium green capsicum, cut into thin strips
  • 400 gram can four bean mix, rinsed
  • 8 flour tortillas, heated
  • 100 gram mixed salad leaves
  • 1/4 cup chopped coriander

Method

Mexican beef and bean fajitas
  • 1
    Heat oil in a large frying pan over high heat. Add beef in 2 batches. Cook, stirring, 2 minutes or until browned and cooked. Transfer to a medium heatproof bowl.
  • 2
    Add cumin, paprika, onion, capsicum and beans to pan. Cook, stirring, 3 minutes or until onion is soft. Return beef to pan with resting juices. Cook, stirring, further 1 minute, until heated.
  • 3
    Top tortillas with half the salad leaves, then beef mixture. Sprinkle with coriander; fold to enclose filling. Serve with remaining salad leaves.

Notes

Budget beef rump (or smart-buy rump) is a cheap alternative to rump steak.

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