30 Min
very easy
4 People
Rating starstarstarstarstar
Beef & back bean fajita wrap
1. Heat a large pan with oil over medium heat. Peel and slice onion, dice carrots and sweet potato into 1cm cubes. Add to pan as you go, cook for 5-6 minutes, or until softened. Add spice mix, stir and cook briefly. Stir in tomatoes and 1/2 tin water, simmer for 8-10 minutes.

2. Slice capsicum into strips. Dice tomatoes, rinse spinach. Wedge 1/2 lime, place all on the dining table.

3. Heat a pan over medium-high heat. Rub beef steaks with oil, garlic, spice mix, salt and pepper. Cook for 3-4 minutes on each side. Set aside on a chopping board, slice when cool enough to handle.

4. Drain beans, add to tomato sauce. Season with salt, pepper and honey. Combine sour cream and lime juice.

5. Allow everyone to assemble wraps at the dining table using flatbreads, beef, bean mix and fresh vegetables. Top with sour cream and finish with an extra squeeze of lime juice.

Cook all vegetables if preferred.
Warm flatbreads if desired.
1 tbsp oil, for cooking
1 red onion
2 carrots
1 small sweet potato
1 tbsp fajita spice mix
400g crushed tomatoes

1 yellow capsicum
2 tomatoes
1/2 bag baby spinach
1/2 lime

1 tbsp oil, for cooking
600g beef rump steak
1-2 garlic cloves, crushed
2 tsp fajita spice mix

400g black beans
1 tsp honey

1/2 tub sour cream
1/2 lime, juice

1 packet flatbreads
salt and pepper, for seasoning