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  • 10 minutes, marinating time: 1 hour
  • 15 minutes
  • 6

To Mexico we go with the flavours of this dish! Fajitas are great for the family to enjoy around the table or in front of a blazing winter fire. If you can't get fresh flour tortillas, use taco shells or fresh pita pockets instead.


  • 6 tortillas
  • 750 grams beef schnitzel
  • 165 gram Mexican flavour base
  • 2 cups sliced vegetables of your choice (peppers, spring onions, leeks, carrots, mushrooms, onions, tomatoes)
  • 450 gram can pinto beans, rinsed and well-drained
  • ½-1 cup stuffed olives
  • 425 gram can Mexican tomatoes
  • 2 tomatoes quartered, optional
  • 2 tablespoon chopped fresh coriander, optional


  1. Cut the beef into very thin slices. In a large bowl, toss together the beef, Mexican Flavour Base and vegetables. Cover and leave to marinate for 1 hour or overnight.
  2. Heat about 2 tablespoons of oil in a frying pan and add a couple of large spoonfuls of the marinated meat and vegetables. Toss over a high heat for 3-5 minutes until the meat is browned and the vegetables are crisp and tender. Transfer to a plate and keep warm. Continue with remaining mixture, adding oil to the pan if necessary.
  3. Return all the meat and vegetables to the pan and stir in the pinto beans, olives, Mexican tomatoes, quartered tomatoes and coriander, if using. Simmer for 5-6 minutes until hot.
  4. Place spoonfuls of the mixture into flour tortillas and roll up. Serve with a large dollop of sour cream and tomato salsa.

Cooks Tips

- In summer, add slices of avocado when rolling up or serve them with a bowl of guacamole. - Use chicken, lamb, pork or fish in place of beef. Fill the tortillas and place join side down in a baking dish. Cover with a thick cheese sauce and bake at 190ºC for 30 minutes. Serve hot.

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