Beef and Black Bean Soft Tacos

    25 minutes

    These quick and easy tacos are perfect for a weeknight dinner. I like to change them up a bit and swap the beef steaks for pork loin steaks or chicken breast fillets from time to time. The black beans can be replaced with red kidney beans if you prefer.

    1 person made this

    Serves: 4 

    • 1 sachet (35g) chilli or taco spice mix
    • 2 x 200g scotch fillet steaks
    • 2 tablespoons olive oil
    • 1 can (400g) black beans, rinsed, drained
    • 2 tomatoes, diced
    • 1 avocado, diced
    • 1 Lebanese cucumber, diced
    • 2 tablespoons lime juice
    • 8 medium soft flour tortillas
    • 3 cups shredded cos lettuce
    • 1/3 cup (80ml) tomato salsa
    • 1/4 cup (60ml) sour cream

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Rub the spice mix all over the steaks. Drizzle with half the oil. Heat a chargrill or barbecue over medium-high heat. Cook the steaks for 4-5 minutes each side or until cooked as desired. Transfer to a plate and cover to keep warm. rest for 5 minutes.
    2. Combine the black beans, tomato, avocado, cucumber, lime juice and remaining oil in a small bowl.
    3. Heat the tortillas in the microwave following packet directions. Place the tortillas on serving plates. Top with the lettuce and the black bean salad. Thinly slice the beef and place on tacos. Dollop with the salsa and sour cream. Serve.

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