Beef fajitas with guacamole, refried beans and tomato salsa

Ingredients

  • 1 tsp jalapeño chillies (from a jar), chopped
  • ¼ tsp coriander seeds, crushed
  • 1 tsp Tabasco sauce
  • salt and freshly ground black pepper, to taste
  • 6 flour tortillas, warmed
  • 200ml/7fl oz sour cream
  • handful fresh coriander, chopped
  • + 23 more ingredients
    • 150ml/5fl oz tequila
    • 1 tsp vegetable oil
    • ½ red pepper, seeds removed, cut into strips
    • ½ yellow pepper, seeds removed, cut into strips
    • ½ x 400g/14oz can pinto beans, drained, rinsed
    • ½ red onion, finely diced
    • 1 garlic clove, finely diced
    • ¼ tsp ground cumin
    • 1 ripe avocado
    • ¼ red onion, finely diced
    • ¼ green pepper, seeds removed, finely diced
    • 1 small tomato, finely diced
    • 2 tbsp olive oil
    • 1 tbsp olive oil
    • 2 tomatoes, diced
    • ½ green pepper, seeds removed, finely diced
    • ¼ red onion, diced
    • pinch caster sugar
    • pinch salt
    • ¼ tsp dried oregano
    • 1 sirloin steak, about 250g/9oz, sliced into thin strips
    • ½ lemon, juice only
    • 150g/5oz mature cheddar, grated

1. For the tomato salsa, heat the oil in a saucepan, add the tomatoes, pepper and onion and simmer for about five minutes until softened. Stir in the sugar, salt and oregano and simmer for a further five minutes. Remove from the heat, stir in the jalapenos and set aside to cool. 2. For the refri...

View full recipe at SpringPad

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