Beef Fajitas


  • 1 tbsp olive oil
  • 1 red onion (medium)
  • 1 garlic clove
  • 500g lean beef
  • 1 tsp ground cumin
  • 1 tsp coriander
  • 2 tbsp BBQ sauce
  • 1 tsp chilli
  • 2 tbsp tomato paste
  • 400g canned red kidney beans
  • 310g canned corn kernels
  • 2 tbsp water
  • lettuce leaves
  • 2 tomatoes (medium)
  • 1 cucumber (medium)
  • 1 carrot
  • 200g cheddar cheese
  • 10 mini wholemeal tortillas
  • salsa (mild - moderate)


  • Prep Ingredients: Finely chop the onion, crush the garlic, cut the beef into strips, drain and rinse both the kidney beans and corn kernels, finely dice the tomatoes and cucumber, shred the lettuce leaves and grate the carrot and cheese.
  • Heat oil in large non-stick pan over medium-high heat. Add onion and garlic and cook for 2 minutes or until softened.
  • Add beef and cook for 3-5 minute or until browned. Add cumin and coriander and cook for a further minute.
  • Add sauces, tomato paste, kidney beans, corn and water and cook for 5 minutes until heated through
  • Heat tortillas in microwave for 20-30 seconds, until warm and fluffy
  • To assemble, top a tortilla with meat, cheese, salads and salsa then roll up

Fajita Spice Mix: If you are short on time you can substitute the cumin, coriander, BBQ sauce, chilli and tomato paste forĀ a fajita spice mix if preferred.

Gluten Free adaptation:
Use gluten free wraps