Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 1/4teaspoons chilli powder
- 1 avocado
- 2 tomatoes, sliced
- 3 brown onions, thinly sliced
- 8 tortillas
- 2teaspoons ground cumin
- 1teaspoons smoked paprika
- 420grams can red kidney beans, drained, rinsed
- 1 lemon, juiced
- 60grams baby rocket
- 2tablespoons olive oil
- 1 cup brown rice
- 2 beef porterhouse steaks (550g)
- 1 cup tasty cheese, shredded
Method
Step 1 of 4
Heat oil in a frying pan over medium heat. Add onion and cook, stirring occasionally, for 15 minutes or until golden brown. Add cumin, paprika and chilli powder. Season, then stir until combined.
Step 2 of 4
Meanwhile, place rice and 3 cups of water into a saucepan and bring to the boil over high heat. Reduce heat and simmer for 15 minutes or until rice is tender. Drain and return to saucepan. Add kidney beans and cook for 2 minutes or until heated through.
Step 3 of 4
Heat a chargrill pan or frying pan over medium-high heat. Season steaks and place onto hot grill. Cook for 4 minutes each side for medium rare. Transfer to a plate and cover with foil to keep warm. Stand for 5 minutes to rest. Thinly slice diagonally. Mash avocado with lemon juice in a bowl until smooth.
Step 4 of 4
Heat tortillas as per pack instructions. Fill with rocket, tomato, rice mixture, onion, steak, avocado and cheese.
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