Sizzling steak burritos
With black beans, pepper & tomato salsa
25 mins
Not Too Tricky
serves 2
About the recipe
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 beans you can get, which is great for helping your muscles recover and repair. Happy cooking!
Ingredients
2 x 120g beef minute steaks
1 clove of garlic
1 baby gem lettuce
20g Cheddar cheese
1 x 400g tin of black beans
½ teaspoon ground cumin
1 red pepper
100g cherry tomatoes
1 lime
¼ of a bunch of fresh coriander
2 wholemeal flour tortillas
Top Tip
Make sure your griddle is nice and hot before adding the steaks for good caramelisation on the outside.
EASY SWAPS
– Use a tin of cannellini, red kidney, pinto, black-eyed, or mixed beans if you can’t get hold of black beans.
– Free-range chicken breasts or skinless, boneless thighs work well in place of the steak. For the full recipe check out my Cracking chicken burrito.
– Salmon would also be delicious here. Take a look at my Tasty fish tacos for inspiration.
– Feel free to switch the Cheddar for feta cheese.
– Smoked paprika is fantastic in place of the cumin.
– Finely slice 1 fresh red chilli and add it to the salsa, if you love a bit of heat.
GO VEGGIE
– Scrub and roast a sweet potato in a 180°C/350°F/gas 4 oven for 1 hour 20 minutes, then scoop out the flesh and use it in place of the steak. You can then embellish with griddled peppers, sliced avocado, or crumbled feta cheese.
Method
- 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 pop 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!
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