Beef and bean fajitas with carrot and kale slaw

Author: Jess Moulds - BSc Human Nutrition, Master of Dietetics, NZ Registered Dietitian, Sports Nutritionist

Photographer: Devin Hart

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Serves: 4

Time to make: 20 mins

Ingredients

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2 teaspoons olive oil
400g lean beef steak
175g (2 ½ cups) mushrooms, roughly chopped
400g can chopped tomatoes
425g can Mexican chilli beans
1 large bunch (100g) fresh kale, stalks removed and finely chopped
2 large carrots, grated
1 red onion, finely sliced
juice of 2 lemons
4 wholemeal wraps
4 teaspoons light sour cream

Instructions

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1 Heat 1 teaspoon oil in a large non-stick frying pan on a high heat. Add the beef and cook for 2—3 minutes until browned. Add mushrooms, tomatoes and beans and simmer for 5 minutes until a thick sauce forms.

2 Meanwhile toss the kale, carrot and onion together with lemon juice and 1 teaspoon oil. Set aside to allow the kale to soften.

3 Serve beef and beans inside the wraps with plenty of slaw and a dollop of sour cream.

Variations

Make it gluten free: Use gluten-free wraps and check chilli beans and sour cream are gluten free.

Nutrition Info (per serve)

Calories 150 cal

Kilojoules 2130 kJ

Protein 36 g

Total fat 12 g

Saturated fat 3 g

Carbohydrates 55 g

Sugar 20 g

Dietary fibre 16 g

Sodium 440 mg

Calcium 180 mg

Iron 7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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