Cheesy baked bean and sweetcorn fritters
Vegetarian patties packed with pulses and oozing cheddar cheese- a vibrant quick salsa Mexican dish with a difference
Mexican steak with beans
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 small sirloinor rump steaks, or 1 big
- 2 tsp sunflower oil
- 1 tsp chipotle paste(we used Discovery)
- about 2 whole roasted red pepperfrom a jar, quartered
- 1 small ripe avocadostoned and chunkily diced
- 1 limecut into wedges
- few coriandersprigs, leaves picked
- few dollops soured cream
For the beans
- 1 onionchopped
- 1 tbsp sunflower or vegetable oil
- 2 tsp ground cumin
- ½ tsp hot paprikaplus a pinch extra (optional)
- 1 tbsp tomato purée
- 2 tsp each chipotle paste, brown sugar and wine vinegar(red or white)
- 400g can black beandrained and rinsed
- 400g can pinto or kidney beandrained and rinsed
Nutrition: per serving
- kcal794
- fat44g
- saturates15g
- carbs49g
- sugars13g
- fibre16g
- protein49g
- salt1.3glow
Method
step 1
Put the steaks on a plate and rub them all over with the oil, chipotle paste and ½ tsp freshly ground black pepper. Leave at room temperature while you start the beans.
step 2
For the beans, soften the onion in the oil in a frying pan. Once softened, stir in the spices for 2 mins, followed by the tomato purée, chipotle, sugar and vinegar. Tip in all the beans with 1 tsp salt, some pepper and half a can of water. Bubble gently until the water is almost evaporated.
step 3
Heat a griddle or non-stick frying pan (or a barbecue). Season the steaks with salt. Fry, with the peppers alongside, for about 2 mins on each side, until the steaks are cooked to your liking and the peppers are charred. Lift the steaks onto a clean plate to rest for a few mins while you mash two-thirds of the beans. Stir in the whole beans and check the seasoning.
step 4
Slice the steaks. Spread a good pile of beans onto 2 plates, and top with sliced steak and peppers. Add the avocado, a big squeeze of lime juice, some coriander leaves, a good dollop of soured cream and a pinch more paprika, if you like.
