Spicy beef and rice fajitas

Serves:

Ingredients

• 1 cup rice
• 1 teaspoon minced garlic
• 3 tablespoons barbecue sauce
• 2 tablespoons chilli sauce
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 500 grams beef, cut into strips
• 250 grams quatered cherry tomatoes, quartered
• 400 grams corn kernals, rinsed and drained
• 1 diced Lebanese cucumber, diced
• 2 tablespoons lemon juice
• olive or canola oil spray
• 1 sliced red onion, sliced
• 1 red capsicum, deseeded and sliced
• 200 button mushrooms, sliced
• 1 tablespoon jalapeno chillies, chopped
• 2 tabelspoons fresh coriander leaves
• 12 flour tortillas
• 12 lettuce leaves, to serve
• taco sauce to serve

Method

Cook rice according to packet instructions

Combine garlic, sauces, spices and beef in a plastic bag. Shake to evenly coat meat.

Refrigerate for 15-30 minutes to marinate.

Meanwhile, to make a salsa, combine tomatoes, corn, cucumber and lemon juice in a small bowl.

Spray a non-stick frypan with oil and cook onion, capsicum and mushrooms over medium-high heat until soft.

Add meat and cook until browned. Stir through chillies and coriander.

Heat tortillas in microwave on HIGH for 30-60 seconds or until warm and flexible.

To assemble fajitas, line tortillas with lettuce, top with meat mixture, salsa and taco sauce and roll up. Serve with rice.

Serving Suggestions

Note