Chipotle steak tacos with black beans

Ingredients

• Sirloin steak

  Restaurant, family style

  100g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Chili sauce

  Peppers, hot, immature green, canned

  2 tsp or 10g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Black beans

  Mature seeds, raw

  100g

• Tomatoes

  Red, ripe, raw, year round average

  1 large whole or 182g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Limes

  Raw

  ½ fruit or 34g

• Fresh cilantro

  Coriander leaves, raw

  3 sprigs or 7g

• Tortillas

  Ready-to-bake or -fry, corn, without added salt

  2 tortilla, small or 52g

• Red Onion

  Freshdirect

  ¼ small raw or 17g

Directions

1. Put the steak into a bowl, add the oil, chipotle paste and cumin then season with salt and pepper. Toss everything together until the steak is evenly coated. Set aside to marinate for 10 minutes (or up to half an hour if you have time). Preheat a griddle pan to a high heat, add the steak and cook for 3 minutes on each side or until cooked to your liking. Set aside to rest for 5 minutes. Meanwhile, tip the beans into a small saucepan, add a splash of water and heat gently. Roughly crush the beans with the back of a fork then season to taste. Combine the onion, tomato, chilli, lime juice and coriander in a small bowl and season to taste, then warm the tortillas under the grill until crisp. To serve, spread the beans over the tortillas then slice the steak and pile on top. Spoon over the salsa and serve.

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