Beef Fajita Platter

Beef Fajita Platter

  • Serves: 6
  • Duration: 10 mins
  • Level: Easy
In tortillas with guacamole, soured cream, lime, coriander, spicy beans and salsa
Beef Fajita Platter

INGREDIENTS

  • 600g cooked Roast Rump beef, sliced


For the guacamole:

  • 2 red onions, finely chopped
  • 10g fresh coriander
  • 1 large avocado


For spicy bean salsa:

  • 1 small green chilli – approx. 10g, finely chopped
  • juice of 1 lime, plus 1 lime cut into thin wedges
  • 1 400g tin adzuki or black beans, drained
  • 30ml olive oil
  • sea salt and black pepper


For sour cream dip:

  • 200g sour cream
  • 5g fresh chives
  • 3 peppers (red, yellow and green), de-seeded
  • olive oil
  • 12 soft flour tortillas

METHOD

  1. Put half the chopped red onion and coriander in a bowl – this is for the guacamole.
  2. To make the beans, place the remaining red onion and coriander, chilli, juice ½ lime into another bowl, then add the beans and olive oil and mix well, season with a little salt and black pepper.
  3. Cut the avocado in half, remove the stone and scoop out the flesh – mash the flesh and put in the bowl with the remaining red onion and coriander.
  4. Juice the other ½ lime and stir this into the avocado mixture.
  5. Into a third bowl add the sour cream, chop the chives and stir into the sour cream.
  6. Slice the peppers into strips, drizzle with a little olive and then griddle or grill them till starting to show grill marks or are slightly burnt.
  7. Griddle the tortillas for 1-2 minute just to warm them through.
  8. Serve the sliced beef alongside the griddled fajitas, the guacamole, spicy beans and sour cream dip, with lime wedges on the side.
Shop the ingredients...

  • Traditional Rump Roast

  • Extra Trimmed Rump Roast

TOTAL: £0
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