Chipotle steak tacos with black beans


  • 1 tsp U:Me Vegetable & Olive Oil Blend
  • 110g sirloin steak or rump steak, trimmed of fat
  • 2 tsp chipotle paste
  • ½ tsp ground cumin
  • Salt and pepper
  • 110g tinned black beans, drained
  • 1/4 red onion, peeled and finely chopped
  • ½ large tomato, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • Juice of ½ lime
  • 2 small corn tortillas


  • Put the steak, U:Me Vegetable & Olive Oil Blend, chipotle paste and cumin into a bowl, ensuring the steak is coated
  • Season with salt and pepper
  • Marinate for 10 minutes (or longer where time allows)
  • Preheat a griddle pan to a high heat
  • Add the steak and cook for 3 minutes on each side
  • Set aside to rest for 5 minutes.
  • Meanwhile, tip the beans into a small saucepan, add a splash of water and heat gently.
  • Roughly crush the beans with the back of a fork then season to taste.
  • Combine the onion, tomato, chilli, lime juice and coriander in a small bowl and season to taste
  • Warm the tortillas under the grill until crisp.
  • To serve, spread the beans over the tortillas, slice the steak and spoon over the salsa.