Recipe

Beef and bean wraps

Sep 30, 2011 2:00pm
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Beef and bean wraps
  • 4 125g beef minute steaks
  • 1 1/2 tablespoon taco seasoning
  • 420 gram can four bean mix, rinsed
  • 2 large tomatoes, finely chopped
  • 1 small red onion, finely chopped
  • 1/4 cup coarsely chopped coriander
  • 1 large avocado, cut into 1 cm pieces
  • 2 tablespoon greek-style natural yoghurt
  • 1 tablespoon lemon or lime juice
  • 8 flour tortillas
  • 8 butter lettuce leaves

Method

Beef and bean wraps
  • 1
    Place beef and taco seasoning in a large bowl; toss to coat. Heat a char-grill pan or barbecue on high. Add beef; cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a heatproof plate. Cover with foil; rest for 5 minutes. Cut into 2cm slices.
  • 2
    Meanwhile, combine beans, tomato, onion, coriander and half the avocado in a medium bowl. Place remaining avocado in a small bowl; mash until smooth. Add yoghurt and juice to avocado; mix until smooth. Season with salt and pepper.
  • 3
    Heat tortillas in microwave according to packet directions. Top tortillas with lettuce, bean salad and beef. Drizzle with avocado dressing. Wrap filling in tortilia.

Notes

Beef minute steak is thin scotch fillet or porterhouse steak pounded to 1cm thick; it's sometimes called barbecue steak. You can use chicken or lamb instead of beef.

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