- 0:20 Prep
- 0:15 Cook
- Makes 10
- Capable cooks
Come out of your shell to create this Mexican taco meal with a tasty twist, thanks to this fab filling!
Ingredients
- 750g beef fillet (see note)
- 160g sachet Maggi Portuguese ten minute marinade
- 2 x 400g cans butter beans, drained, rinsed
- 1 large red capsicum, finely chopped
- 1 garlic clove, crushed
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1/3 cup fresh coriander leaves
- 10 flour tortillas
- 50g baby spinach
Method
- Step 1Place beef in a large glass or ceramic dish. Add approximately 3/4 of the marinade. Turn to coat. Set aside for 10 minutes to marinate. Heat a greased chargrill or barbecue plate on medium heat. Cook, turning and brushing occasionally with remaining marinade for 15 minutes, for medium, or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for 5 minutes. Slice thinly.
- Step 2Meanwhile, place beans, capsicum, garlic, oil, lime juice and coriander in a bowl. Toss to combine. Season with salt and pepper.
- Step 3Heat tortillas following packet directions. Divide beef evenly between tortillas. Top with spinach and bean mixture. Serve.
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1358 kj
Energy
9.9g
Fat Total
3.2g
Saturated Fat
4.7g
Fibre
21.9g
Protein
51mg
Cholesterol
584mg
Sodium
35.4g
Carbs (total)
All nutrition values are per serve
Notes
Budget tip: Use beef rump steak instead of the fillet and save around $12 in total.
We heated our tortillas following the packet directions then sprayed with a little oil and cooked on a chargrill pan to give them extra colour and flavour.
You can use white corn or wholemeal tortillas instead of flour.
Nutritional information is per taco.
- Author: Emma Braz
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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