Mexican roast chicken & tomato soup
Enjoy the chunkiness of chipotle chicken and black beans combined with the smooth sweet soup, plus a kick of chilli
Stir-fry chilli beef wraps
- Preparation and cooking time
- Prep:
- Cook:
- Plus optional marinating
- Easy
- Serves 2
Skip to ingredients
- 150g thin-cut frying steakvery thinly sliced
- 1 tsp mild chilli powder
- 2 good pinches of ground cumin
- 2 garlic clovesfinely chopped
- 2 tsp sunflower oil
- 1 yellow pepperdeseeded, quartered and sliced
- 1 red onionthinly sliced
- 2 tomatoeschopped
- 400g can black beandrained
- good handful fresh coriander
- 4 value soft tortillawraps
Nutrition: per serving
- kcal642
- fat12g
- saturates3g
- carbs102g
- sugars11g
- fibre14g
- protein33g
- salt1.1glow
Method
step 1
Put the steak in a bowl with the spices and garlic, and stir well. If you have time, leave to marinate for a couple of hrs. Heat the oil in a wok, then tip in the beef and fry for just 1-2 mins, until it changes colour but is still on the rare side. Remove the beef to a plate.
step 2
Add the pepper and half the onion, and stir-fry in the juices – add a splash of water to get things going and stop it burning. Stir in the tomatoes and beans, and heat through with plenty of seasoning, then stir in most of the coriander.
step 3
Meanwhile, heat the tortillas. The best way is directly on the gas flame, as it gives them a lovely charred flavour. Stir the beef into the beans and heat briefly. Serve with the tortillas and the reserved onion and coriander.
