- In tortillas with guacamole, soured cream, lime, coriander, spicy beans and salsa
- Serves 6
- Preparation time 10 mins
- Cooking time 1 - 2 minutes
- 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
- 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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Large Rump Roast£25.50
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