Put half the chopped red onion and coriander in a bowl – this is for the guacamole.
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.
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.
Juice the other ½ lime and stir this into the avocado mixture.
Into a third bowl add the sour cream, chop the chives and stir into the sour cream.
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.
Griddle the tortillas for 1-2 minute just to warm them through.
Serve the sliced beef alongside the griddled fajitas, the guacamole, spicy beans and sour cream dip, with lime wedges on the side.
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