Steak burritos

long-grain or basmati rice 40g ground cumin º tsp

dried oregano º tsp

cayenne pepper 1/8 tsp

garlic Ω a clove, crushed

lime 1/2, juiced

skirt steak 200g, fat trimmed

oil for frying

BURRITOS wraps or flatbreads 2 large, warmed

cooked black beans 100g, warmed

feta 30g, crumbled

avocado 1 small, mashed (optional)

spring onion 1/2, sliced

pickled jalapeños a few slices

cherry tomatoes 4, finely chopped

coriander a handful of leaves

Tabasco to taste

• Put the rice in a small pan of salted boiling water and cook following pack instructions until tender. Drain, then keep warm.

• Meanwhile, mix together the cumin, oregano, cayenne, garlic, lime juice and some salt and pepper in a small bowl.

• Season the steak all over. Pour a little oil into a frying pan set over a high heat. Once it’s really hot, cook the steak for 2-3 minutes on each side, or until deep brown but still a little rare. Remove from the pan and put in a bowl. Pour over the lime juice mixture and leave to rest.

• When ready to assemble the burritos, slice the steak into 11/2cm-thick strips. Arrange the rice in lines on each wrap, leaving space at the bottom to fold up and enclose the fillings later. Divide the black beans, feta, steak strips and avocado, if using, between the wraps. Arrange all the remaining fillings and coriander leaves on top. Douse everything generously with hot sauce, then tightly wrap up each burrito, tucking up the wrap at the bottom before rolling from the side, so that the filling doesn’t fall out or drip.

PER SERVING 462 KCALS | FAT 14.2G

SATURATES 5.3G | CARBS 45.4G | SUGARS 3.3G

FIBRE 6.3G | PROTEIN 35G | SALT 1.5G