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Beef And Pinto Bean Fajitas

  • 4
Beef And Pinto Bean Fajitas

The marinade is the secret of this Mexican style dish that's sure to please the family.


  • 600 grams (about) skirt steak
  • 1 onion, peeled and finely chopped
  • 4 tblsp oil
  • 2 tblsp Worcestershire Sauce
  • 1 bayleaf
  • 1 tsp cracked or roughly ground black pepper
  • 2 red onions, peeled and quartered
  • 2 peppers, peeled and cut into 8 wedges
  • 4 spring onions, trimmed and chopped
  • 425g can Mexican-flavoured pinto beans
  • fajitas or tortillas, warmed in sauce


  1. In a resealable bag toss the skirt steak, chopped onion, oil, worcestershire sauce, crushed bayleaf and black pepper. Seal, toss and refrigerate for 4 hours or up to overnight.
  2. Remove the meat from the marinade, brush off any excess and panfry in a greased pan or barbecue the skirt steak over a very high heat for 3-4 minutes each side. The meat should be well-browned but remain medium-rare on the inside. Set aside on a chopping board.
  3. Add the onions, peppers and spring onions to the pan or barbecue and cook until char-grilled but remain crisp and tender.
  4. Place four warmed tortillas on serving plates and spoon an even amount of heated pinto beans on top. Cut the skirt steak into pieces and arrange on top of the vegetables. Roll up to serve.
  5. Serve with diced avocado and tomatoes with chopped coriander if wished.

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