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Chipotle steak tacos with black beans
Ingredients
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
Method
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.
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