Ring the changes make this a meat-free dish by using Quorn strips, Indian paneer or halloumi cheese.
Easy Makes 8
500g (1lb 2oz) lean rump steak cut into strips 1/2 tsp each chilli powder, dried thyme and ground cumin 2tbsp sunflower oil 2 red onions, peeled and cut into thin wedges 2 pepper, deseeded and sliced 3 tomatoes, roughly chopped pack of 8 tortillas, warmed 150g pot soured cream 150g pot guacamole 15g (50z) grated Cheddar cheese small bunch coriander, leaves picked to serve
1 Mix the steak and the spices in a bowl and leave to marinate for at least 10 minutes, longer if you have time.
2 Heat 1tbsp of the oil in a large pan and fry the onions for a few minutes to soften. Add the remaining oil to the pan and fry the peppers for a few minutes. Add the steak to the pan and cook for 4 minutes, then stir in the tomatoes.
3 Warm the tortillas according to the pack instructions.
4 Spoon the steak filling on to each tortilla and add a dollop of soured cream and guacamole. Sprinkle over some grated cheese and coriander leaves and roll up before eating.
Per serving 456 calories, 19g fat (9g saturated), 45g carbohydrate