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  • Recipe


    Beef Fajita Platter

    In tortillas with guacamole, soured cream, lime, coriander, spicy beans and salsa
    • Serves 6
    • Preparation time 10 mins
    • Cooking time 1 - 2 minutes
  • Ingredients
    • 600g cooked Roast Rump beef, sliced

    • for the guacamole
    • 2 red onions, finely chopped
    • 10g fresh coriander
    • 1 large avocado

    • for spicy bean salsa
    • 1 small green chilli – approx. 10g, finely chopped
    • juice of 1 lime, plus 1 lime cut into thin wedges
    • 1 400g tin adzuki or black beans, drained
    • 30ml olive oil
    • sea salt and black pepper

    • for sour cream dip
    • 200g sour cream
    • 5g fresh chives
    • 3 peppers (red, yellow and green), de-seeded
    • olive oil
    • 12 soft flour tortillas
  • Method
    1. Put half the chopped red onion and coriander in a bowl – this is for the guacamole.
    2. 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.
    3. 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.
    4. Juice the other ½ lime and stir this into the avocado mixture.
    5. Into a third bowl add the sour cream, chop the chives and stir into the sour cream.
    6. 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.
    7. Griddle the tortillas for 1-2 minute just to warm them through.
    8. 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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