Ca­jun Steak & Bean Que­sadil­las

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SERVES 4 PREP 15 min­utes

COOK 15 min­utes COST $3.50 a serve

300g beef rump steak, trimmed 1 ta­ble­spoon Ca­jun sea­son­ing Cook­ing oil spray

420g can corn ker­nels, drained 400g can but­ter beans, rinsed

1 red cap­sicum, finely chopped 1 onion, finely chopped

4 large flour tor­tillas

1 cup grated tasty cheese

¼ cup co­rian­der leaves 2 ta­ble­spoons veg­etable or olive oil Red cab­bage salad (see tip), to serve ½ cup sour cream, to serve

Heat a char-grill pan over mod­er­ately high heat. Rub beef all over with Ca­jun sea­son­ing. Spray with oil. Add to grill; cook for 3 min­utes each side for medium or un­til cooked to your lik­ing. Trans­fer to a heat­proof plate. Cover with foil; rest for 5 min­utes. Slice.

2

Mean­while, com­bine corn, beans, cap­sicum and onion in a bowl.

3

Place tor­tillas on a clean work sur­face. Top with corn mix­ture, beef, cheese and co­rian­der. Fold over ends, then roll up to en­close fill­ing.

4

Heat half the oil in a large fry­ing pan over mod­er­ate heat. Cook que­sadil­las, in batches, for 2 min­utes each side or un­til golden brown and heated, adding re­main­ing oil to pan when nec­es­sary. Cut into wedges. Serve with red cab­bage salad (if us­ing) and sour cream.

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