serves
4
prep
15 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 500 g rump steak, trimmed of fat, chopped into chunks and minced (or if you don’t have a mincer, substitute 500g beef mince)
- cooking oil spray
- 1 large onion, finely chopped
- 1 large carrot, peeled, diced
- 1 small zucchini (courgette), trimmed, diced
- 2 cloves garlic, minced
- 1 tsp Mexican seasoning, plus extra ¼ tsp (or chilli powder, to taste)
- 2 tbsp tomato paste
- 2 x 400 g cans black beans, drained, rinsed
- 400 g can cherry tomatoes
- ½ firm ripe avocado, diced
- squeeze lemon juice (optional)
- 2 tbsp fresh coriander
- 4 wholemeal tortillas, plain
Instructions
Spray a large saucepan with oil, brown mince and set aside.
Spray a large saucepan with oil. Set over a medium heat. Add onion, carrot and zucchini. Cook,
stirring occasionally, for 5-6 minutes or until soft. Add garlic and Mexican seasoning. Cook, stirring, for 1 more minute. Add tomato paste and cook for 1 more minute.
Add cooked mince, black beans and tomatoes to saucepan with 1 cup water. Bring to the boil, reduce heat and simmer for 20 minutes or until mixture is thick.
Meanwhile, combine extra Mexican spice powder, avocado and coriander in a medium-sized bowl. Add a squeeze of lemon juice if desired.
Warm the tortillas in a pan or under a grill. Place 1 tortilla on each serving plate. Top with bean mixture and spicy avocado. Serve immediately.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
