Beef Fajitas (HC)
Ingredients
- 1 tsp olive oil
- 100g beef strips
- ½ red pepper, sliced
- ½ green pepper, sliced
- ½ red onion, sliced
- ½ tsp cumin
- ½ tsp dried chilli flakes (adjust to taste)
- ½ tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp ground coriander
- Black pepper for seasoning
- 1 heaped tsp tomato puree
- 1 large or 2 small wraps (wholegrain if possible)
- 1 tbsp sour cream
- 6 cherry tomatoes, halved
- ½ small (or ¼ large) avocado, sliced
- 30g cheese, grated
- 1 tbsp fresh coriander, chopped (optional)
- 1 tsp lime juice (optional)
Instructions
Heat a frying pan over a medium-high heat and add the olive oil.
Add the beef strips and cook for 2–3 minutes until browned on the outside.
Add the sliced peppers and onion to the pan. Stir well and cook for 4–5 minutes until softened.
Add the cumin, chilli flakes, smoked paprika, oregano, garlic powder, ground coriander, black pepper and tomato puree. Stir to coat everything evenly and cook for a further 2–3 minutes until the beef is cooked through and the spices are fragrant.
Warm the wrap(s) in a dry pan for 20–30 seconds.
Spread the sour cream over the wrap(s).
Spoon the beef and vegetable mixture onto the wrap(s).
Top with cherry tomatoes, avocado slices and grated cheese.
Finish with fresh coriander and a squeeze of lime juice (if using).
Fold the wrap(s) and serve immediately.
Batch Cooking Tip: This recipe works well for batch cooking. To make more portions, increase the beef, vegetables and wraps in line with how many servings you need. Increase flavours gradually and adjust to taste.
Store leftovers in an airtight container in the fridge for up to three days and reheat thoroughly before serving. You can also freeze the beef mixture for up to 2 months.