Experience the vibrant flavours of Mexico with this speedy steak and bean dish! Packed with protein and fibre, it's a hearty meal that brings all the warmth of a chilli con carne in a fraction of the time. The avocado adds healthy fats, while the lime and coriander bring a burst of freshness that will make your taste buds sing!
from a jar
canned
canned
Pat the steaks dry and rub them all over with the sunflower oil, 1 tsp chipotle paste, and 0.5 tsp of freshly ground black pepper. Set aside at room temperature while you prepare the beans.
Peel and chop the onion. Quarter the roasted red peppers. Stone and dice the avocado. Cut the lime into wedges. Pick the leaves from the coriander sprigs.
In a frying pan, heat the vegetable oil over a medium heat. Add the chopped onion and soften for about 5 minutes until translucent. Stir in the ground cumin and hot paprika and cook for 2 minutes until fragrant. Add the tomato purée, 2 tsp chipotle paste, brown sugar, and wine vinegar. Tip in the drained and rinsed black beans and pinto beans, along with 1 tsp salt, a pinch of black pepper, and 200ml of water. Bring to a gentle bubble and cook until most of the water has evaporated, stirring occasionally.
While the beans are cooking, heat a griddle pan or non-stick frying pan over a high heat (or prepare your barbecue). Season the steaks with salt. Place the steaks and quartered roasted red peppers in the hot pan. Cook for about 2 minutes on each side, or until the steaks are cooked to your liking and the peppers are lightly charred. Remove the steaks to a clean plate and let them rest for a few minutes.
While the steaks are resting, mash two-thirds of the cooked beans in the pan. Stir in the remaining whole beans and check the seasoning, adjusting if necessary.
Slice the rested steaks. Divide the mashed and whole beans evenly between two plates, spreading a generous pile on each. Top with the sliced steak and charred peppers. Garnish with the diced avocado, a big squeeze of fresh lime juice, the picked coriander leaves, a dollop of soured cream, and an extra pinch of paprika if desired.
For an extra smoky flavour, grill the steaks and peppers on a barbecue.
If you prefer a smoother bean mixture, blend all of the beans instead of mashing two-thirds.
Leftover beans can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.