Quick & Easy

Mexican-spiced beef with chilli beans

Yummy Mexican wraps with tender spiced beef strips, chilli beans, shredded lettuce and coriander.
mexican-spiced beef with chilli beans
1H 45M



1.Place beans in large bowl, cover with water; stand overnight. Rinse under cold water; drain. Cook beans in large saucepan of boiling water, uncovered, until tender; drain. Rinse under cold water; drain.
2.Meanwhile, soak chillies in the boiling water in a small heatproof bowl 20 minutes; blend or process chillies and soaking water until smooth.
3.Heat half the oil in large saucepan; cook brown onion and garlic, stirring, until onion softens. Add chilli mixture, paste, tomato, the water, juice and sugar; bring to the boil. Remove from heat; blend or process until smooth.
4.Return chilli mixture to pan, add beans; simmer, covered, 20 minutes. Uncover; simmer about 10 minutes or until sauce thickens.
5.Meanwhile, combine marjoram, paprika and remaining oil in large bowl; add beef, turn to coat in mixture. Cook beef, both sides, on heated oiled barbecue until cooked as desired. Cover beef; stand 10 minutes then slice thinly.
6.Divide tortillas into two batches; wrap each batch in a double thickness of foil. Heat tortilla parcels, turning occasionally, on barbecue about 5 minutes or until warm.

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