Summer is a great time for Mexican inspired spreads with all of the beautiful produce in season. These beef fajitas have a few elements but don’t be overwhelmed as everything is super simple to whip up. If you’re vegetarian these are equally as delicious with our Smokey Black Beans.
This Week
2 Dec - 8 Dec
Beef Fajitas with Roasted Capsicum, Onion, Charred Corn and Guac
- Under 1 hour
- 4
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Meal Prep Guide
Prepare the marinade for the beef.
Ingredients
- 2 Tbsp olive oil
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 Tbsp of fresh oregano or 1 tsp of dried oregano
- 2 cloves of garlic (crushed)
- ½ tsp chilli flakes
- Salt and pepper
Method
- Combine all ingredients into an airtight container and store in the fridge ready for when you come to marinade your beef.
Pre slice 3 x capsicums and store in an airtight container in the fridge.
Tips
Tips
- Make sure you let the steak rest for at least 10 minutes before slicing, this stops the juices from running and instead the steak can retain these juices and your steak will be nice and tender.
- When roasting the capsicum and onion don’t be afraid to let them char slightly. The charring adds a smokey flavour to the dish that we love!
Shortcuts
Vegetables
- If you don’t want tortillas you can turn this into a salad by using an extra head of baby cos, double the corn and finish with a drizzle of olive oil and the juice of ½ a lemon.
Protein
- To make this vegetarian or vegan friendly simply swap out the beef for some black beans pan fried in the spices and olive oil. We also suggest doubling the amount of corn.
Smokey Black Beans
Ingredients
- 400g tinned black beans (rinsed and drained)
- 1 Tbsp olive oil
- 1 clove of garlic (crushed)
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 2 tsp ground coriander
- Pinch of chilli flakes
- Pinch of salt and pepper
- 1 tsp honey or maple syrup
- You can swap out the beef for chicken thighs using the same marinade. Cook these for 5-7 minutes on either side until charred on the outside and cooked through.
Method
- Heat the olive oil in a frypan over a medium-high heat
- Once hot, add the black beans, garlic, spices, honey or maple syrup, salt and pepper.
- Cook for a few minutes until warmed through and they start to blister and char, mash some of the beans slightly with the back of your spoon/spatula.
Ingredients
Mexican spiced beef
- 500-600g scotch fillet or steak of choice
- 2 Tbsp olive oil
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 Tbsp of fresh oregano or 1 tsp of dried oregano
- 2 cloves of garlic (crushed)
- ½ tsp chilli flakes
- Salt and pepper
Roasted capsicum and onion
- 3 capsicums (finely sliced)
- 1 ½ red onions (finely sliced)
- 1-2 Tbsp olive oil
- Pinch of salt
Charred Corn
- 1 cup of frozen sweetcorn (or 1-2 corn on the cob)
- 1 Tbsp butter
- Pinch of smoked paprika
- Pinch of salt
Guacamole
- 2 avocados
- ½ a red onion (finely diced)
- ½ lemon (juice)
Serve with
- Corn or flour tortillas
- 1 head of petite cos (finely sliced)
- 1 cup of coriander (roughly chopped)
- 125g sour cream
- ½ lemon (wedges)
Method
Roasted capsicum and onion
- Preheat the oven to 200 degrees fan bake. Add the sliced onion and capsicums to a baking tray and drizzle over olive oil and a pinch of salt. Pop in the oven to roast for 25-30 minutes until crispy and charred in places.
Mexican spiced beef
- Add all of the marinade ingredients into a dish and mix well. Add the beef and allow to marinate while you get everything else ready.
- Once you’re ready to cook the steak BBQ or pan-fry for 4 minutes or so on either side or until cooked to your liking.
- Allow to rest for 10 minutes before slicing and serving.
Crispy pan fried corn
- Heat a small pan to medium-high heat, add butter, corn and salt.
- Spread corn evenly across the pan, and leave for 2 – 3 min until you hear some popping, stir and let sit again until charred in places.
- Sprinkle over paprika and extra sea salt.
Tortillas
- To heat the tortillas you can either add them to a pan and cook for 30 seconds or so on either side until they are browned in places. Or you can wrap them in tinfoil and pop them in the oven for a few minutes until warmed through.
Guacamole
- Add all ingredients into a bowl, use the back of a fork to mash the avocado and incorporate the red onion and lemon juice.
Assembling the fajitas
- Once all of the elements are ready you can assemble the fajitas. Add a little sour cream and guacamole to the tortilla and then add the roasted veggies, charred corn, cos lettuce, beef slices, some fresh coriander and a squeeze of lemon juice.
Variations
Vegetables
- If you don’t want tortillas you can turn this into a salad by using an extra head of baby cos, double the corn and finish with a drizzle of olive oil and the juice of ½ a lemon.
Protein
- To make this vegetarian or vegan friendly simply swap out the beef for some black beans pan fried in the spices and olive oil. We also suggest doubling the amount of corn.
Smokey Black Beans
Ingredients
- 400g tinned black beans (rinsed and drained)
- 1 Tbsp olive oil
- 1 clove of garlic (crushed)
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 2 tsp ground coriander
- Pinch of chilli flakes
- Pinch of salt and pepper
- 1 tsp honey or maple syrup
- You can swap out the beef for chicken thighs using the same marinade. Cook these for 5-7 minutes on either side until charred on the outside and cooked through.
Method
- Heat the olive oil in a frypan over a medium-high heat
- Once hot, add the black beans, garlic, spices, honey or maple syrup, salt and pepper.
- Cook for a few minutes until warmed through and they start to blister and char, mash some of the beans slightly with the back of your spoon/spatula.
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