Tortilla wraps are loaded with tender beef strips cooked in a tomato sauce, black beans, bell pepper, and lots more mouthwatering flavours. It’s a Mexican fiesta, Chef!
Mexican Beef Wraps
Mexican Beef Wraps
with sour cream, black beans & pickled jalapeños
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Beef
- Bell Pepper
- Bell Peppers
- Black Beans
- Free-Range Beef Strips
- Fresh Coriander
- Green Leaves
- Lemon Juice
- NOMU Mexican Spice Blend
- Sliced Pickled Jalapeños
- Sour Cream
- Tomato Passata
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
NICE & SPICY MIX
In a small bowl, combine the sour cream, the lemon juice (to taste), ½ the chopped coriander, and seasoning. Set aside.
EXCELLENT BEEF
Place a pan over medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). Remove from the pan.
SAUCE
Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the bell pepper strips until lightly charred, 2-3 minutes. Add the NOMU Spice Blend and fry until fragrant, 30-60 seconds. Mix in the tomato passata and 50ml of water. Simmer until reduced and thickening, 6-8 minutes. In the final 1-2 minutes, add the browned beef and the drained beans. Remove from the heat, add a sweetener, and season.
TOAST
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
THAT LOOKS GOOD!
Load the toasted wraps on one side with the shredded leaves, the tomato sauce mixture, the chopped jalapeno (to taste), and dollops of the sour cream mixture. Wrap it up and sprinkle over the remaining coriander. Go for it, Chef!
Sour Cream - 40ml
Lemon Juice - 10ml
Fresh Coriander - 3g
Free-range Beef Strips - 150g
Bell Pepper - 1
NOMU Mexican Spice Blend - 7,5ml
Tomato Passata - 50ml
Black Beans - 60g
Wheat Flour Tortillas - 2
Green Leaves - 20g
Sliced Pickled Jalapeños - 10g
NICE & SPICY MIX
In a small bowl, combine the sour cream, the lemon juice (to taste), ½ the chopped coriander, and seasoning. Set aside.
EXCELLENT BEEF
Place a pan over medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). Remove from the pan.
SAUCE
Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the bell pepper strips until lightly charred, 2-3 minutes. Add the NOMU Spice Blend and fry until fragrant, 30-60 seconds. Mix in the tomato passata and 100ml of water. Simmer until reduced and thickening, 6-8 minutes. In the final 1-2 minutes, add the browned beef and the drained beans. Remove from the heat, add a sweetener, and season.
TOAST
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
THAT LOOKS GOOD!
Load the toasted wraps on one side with the shredded leaves, the tomato sauce mixture, the chopped jalapeno (to taste), and dollops of the sour cream mixture. Wrap it up and sprinkle over the remaining coriander. Go for it, Chef!
Sour Cream - 80ml
Lemon Juice - 20ml
Fresh Coriander - 5g
Free-range Beef Strips - 300g
Bell Pepper - 1
NOMU Mexican Spice Blend - 15ml
Tomato Passata - 100ml
Black Beans - 120g
Wheat Flour Tortillas - 4
Green Leaves - 40g
Sliced Pickled Jalapeños - 20g
NICE & SPICY MIX
In a small bowl, combine the sour cream, the lemon juice (to taste), ½ the chopped coriander, and seasoning. Set aside.
EXCELLENT BEEF
Place a pan over medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). Remove from the pan.
SAUCE
Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the bell pepper strips until lightly charred, 3-4 minutes. Add the NOMU Spice Blend and fry until fragrant, 30-60 seconds. Mix in the tomato passata and 150ml of water. Simmer until reduced and thickening, 8-10 minutes. In the final 1-2 minutes, add the browned beef and the drained beans. Remove from the heat, add a sweetener, and season.
TOAST
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
THAT LOOKS GOOD!
Load the toasted wraps on one side with the shredded leaves, the tomato sauce mixture, the chopped jalapeno (to taste), and dollops of the sour cream mixture. Wrap it up and sprinkle over the remaining coriander. Go for it, Chef!
Sour Cream - 125ml
Lemon Juice - 30ml
Fresh Coriander - 8g
Free-range Beef Strips - 450g
Bell Peppers - 2
NOMU Mexican Spice Blend - 22,5ml
Tomato Passata - 150ml
Black Beans - 180g
Wheat Flour Tortillas - 6
Green Leaves - 60g
Sliced Pickled Jalapeños - 30g
NICE & SPICY MIX
In a small bowl, combine the sour cream, the lemon juice (to taste), ½ the chopped coriander, and seasoning. Set aside.
EXCELLENT BEEF
Place a pan over medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). Remove from the pan.
SAUCE
Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the bell pepper strips until lightly charred, 3-4 minutes. Add the NOMU Spice Blend and fry until fragrant, 30-60 seconds. Mix in the tomato passata and 200ml of water. Simmer until reduced and thickening, 8-10 minutes. In the final 1-2 minutes, add the browned beef and the drained beans. Remove from the heat, add a sweetener, and season.
TOAST
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
THAT LOOKS GOOD!
Load the toasted wraps on one side with the shredded leaves, the tomato sauce mixture, the chopped jalapeno (to taste), and dollops of the sour cream mixture. Wrap it up and sprinkle over the remaining coriander. Go for it, Chef!
Sour Cream - 160ml
Lemon Juice - 40ml
Fresh Coriander - 10g
Free-range Beef Strips - 600g
Bell Peppers - 2
NOMU Mexican Spice Blend - 30ml
Tomato Passata - 200ml
Black Beans - 240g
Wheat Flour Tortillas - 8
Green Leaves - 80g
Sliced Pickled Jalapeños - 40g
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