They’re quick, they’re easy and most of the ingredients are already in your store cupboard. We take the pain out of weeknight cooking.
Preparation time: 15 minutes
Cooking time: 15 minutes
• 125ml long-grain rice
• 2-3ml cayenne pepper
• 13ml ground cumin
• 10ml tomato paste
• 1 tin kidney beans, rinsed and drained
• 15ml canola oil
• 300g tenderised steak, cut into strips
• 4-6 tortilla wraps
• avocado, sour cream and fresh coriander, to serve
1 Add the rice, half the cayenne pepper, 3ml cumin and the tomato paste to a saucepan of boiling water (see the instructions on the pack of rice for the amount of water needed). Add salt to taste and boil until the rice is tender. Add the beans and stir to heat through. Do not rinse the rice.
2 Heat the oil in a frying pan and add the remaining cayenne pepper and cumin. Fry until fragrant then add the beef strips and fry until just cooked.
3 Heat the tortilla wraps in a hot frying or griddle pan and serve immediately topped with beef, rice, avocado, sour cream and fresh coriander.