Steak Burrito
Nutrition per serving
| Calories | 662 kcal |
| Protein | 72.8 g |
| Carbs | 52.9 g |
| Fats | 19.4 g |
| Saturated Fat | 9.4 g |
| Monounsaturated Fat | 5.8 g |
| Polyunsaturated Fat | 1.3 g |
| Sugars | 10.2 g |
| Fiber | 18.1 g |
| Sodium | 827 mg |
Ingredients
| Coconut Oil | |
| Sirloin Steak | |
| Red Bell Pepper (capsicum) | |
| Garlic | |
| Paprika | |
| Dried Oregano | |
| Cherry Tomatoes | |
| Kidney beans (canned) | |
| Corn Tortilla | |
| Fresh Coriander | |
| Lime | |
| Red Onion |
1. Trim fat from steak and cut into 1cm slices. De-seed and roughly chop red pepper. Roughly chop the red onion, cherry tomatoes, and coriander leaves. Drain and rinse the kidney beans. Finely chop the garlic clove. Heat the coconut oil in a large frying pan over a high heat.
2. Add the steak and fry, turning the meat a couple of times.
3. After 1–2 minutes add the onion, red pepper and garlic and stir-fry for a further 1 to 2 minutes.
4. Add the paprika, oregano and tomatoes, season with salt and pepper, and mix together for a minute.
5. Add in the kidney beans and cook for a further minute.
6. Plate the mixture along the middle of the tortilla wrap. Top with some chopped coriander and finish with a squeeze of lime juice to taste.
7. Fold as wrap.