- Prep Time:20 mins
- Cook Time:18 mins
+1 Mexi Beans
Mmm, juicy, tender cuts of beef sizzling away with charred capsicum and onion...you can almost smell it, can’t you? We’ve added Mexi Beans to give a touch of spice to the recipe, cutting through the creaminess of the avocado and enhancing the fresh lime flavours. You’ll be going back for seconds after sinking your teeth into this mouth-watering Mexican dish.
Original recipe by New Idea Magazine | 6.3.15
+1 1 Can (300g) Edgell Mexi Beans
- 500g packet tri-coloured capsicums, thickly sliced
- 2 onions, cut into thick wedges
- 900g beef rump steak
- 12 x 21cm soft whole grain flour tortillas
- 2 medium avocados, mashed
- Coriander sprigs, jalapenos, chilli sauce & lime wedges, to serve
- ½ cup lime juice
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic, crushed
- 1 tablespoon cumin
- 1 teaspoon Mexican chilli powder
- Salt & pepper, to taste
To make marinade, combine all ingredients in a medium jug. Mix well.
Toss capsicums and onions in 2 tablespoons of the marinade in a large bowl.
Combine beef and remaining marinade in a shallow dish. Turn to coat. Cover and refrigerate for 30 minutes. Drain beef.
Heat a lightly oiled barbecue grill plate over a high heat. Add beef in two batches. Cook for about 3 minutes on each side, or until cooked to your liking. Don’t over-cook beef. Remove. Cover loosely with foil to keep warm.
Cook capsicums and onions on same grill plate over a medium to high heat, turning for about 5-6 minutes, or until charred and tender.
Cut beef across the grain, into 1cm thick strips.
SPREAD EACH TORTILLA WITH EDGELL MEXI BEANS BEFORE TOPPING WITH MEAT AND VEGETABLES.
Top with capsicums, onions, avocados, coriander, jalapenos, chilli sauce and lime wedges.
Mexi Beans can be served warmed or at room temperature.
Healthy Tip: Add a leafy green like spinach to your fajitas.