“Jam-packed with veg, this dish contains three of your 5-a-day and the wonderful little black beans are one of the highest protein bean you can get, which is great for helping your muscles recover and repair. Happy cooking! ”
Remove the steaks from the fridge and leave to come up to room temperature.
Peel and finely chop the garlic, trim and roughly chop the lettuce, and grate the cheese.
Heat a splash of olive oil in a non-stick frying pan over a medium heat, add half the beans with a good splash of the liquid (save the rest for another day), plus the garlic, cumin and a good pinch of sea salt and black pepper. Cook for 5 to 10 minutes, or until thickened.
Halve, deseed and finely chop the pepper with the cherry tomatoes and scrape into a small bowl, squeeze in the lime juice, add a splash of extra virgin olive oil and season well. Pick, finely chop and add the coriander leaves, then mix together.
Preheat a griddle over a medium-high heat.
Drizzle the steaks with oil, season with sea salt and black pepper and rub all over, then add to the griddle. Cook for about 1½ minutes on each side, then remove to a warm plate to rest.
Mash the beans with a potato masher or fork, adding a splash of water to loosen if necessary, then spread onto the tortillas.
Slice the steaks and divide evenly between them, top with grated cheese, lettuce and a spoonful of salsa. Wrap up and serve – simple!