Beef Fajitas


  • 1 x Tbsp olive oil
  • 1 medium red onion, finely chopped
  • 1 clove garlic, crushed
  • 500g lean beef, cut into strips
  • 1 x tsp ground cumin^
  • 1 x tsp coriander^
  • 2 x Tbsp BBQ sauce^
  • 1 x tsp chilli^
  • 2 x Tbsp tomato paste^
  • 1 x 400g canned red kidney beans, rinsed and drained
  • 1 x 310g canned corn kernels, rinsed and drained
  • 2 x Tbsp water
  • Lettuce leaves, shredded
  • 2 medium tomatoes, finely diced
  • 1 medium cucumber, finely diced
  • 1 carrot, grated
  • 150-200g of cheddar cheese, grated
  • 10 x Mini Wholemeal Tortillas
  • Salsa, mild - moderate


  • 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

These ingredients can be substituted for a fajita spice mix if preferred or if short on time.

Gluten Free adaptation:
Use gluten free wraps