Ingredients

• oil for cooking
• 1 red onion, sliced
• 1 garlic clove, crushed
• 500g beef, cut into strips
• 1 tsp ground cumin
• 1 tsp ground coriander
• 3 tbsp barbeque sauce
• 2 tbsp MAGGI Hot Chilli Sauce
• 2 tbsp tomato paste
• 400g can red kidney beans, rinsed and drained
• 310g can corn kernels, rinsed and drained
• 2 tbsp water
• 12 flour tortillas
• 4 large lettuce leaves, shredded
• 4 tomatoes, diced
• 1 Lebanese cucumber, diced
• taco sauce, to serve

Method

1. Heat oil in a large non-stick frying pan over medium to high heat. Add onion and garlic and cook for 2–3 minutes or until softened.
2. Add beef and cook for 5 minutes or until browned. Add cumin and coriander and cook for a further minute.
3. Add sauces, tomato paste, kidney beans, corn and water and cook for a further 5 minutes or until heated through.
4. Heat tortillas in microwave on HIGH for 30–60 seconds or until warm and flexible.
5. To assemble fajitas, top a tortilla with meat mixture, salad ingredients and taco sauce and roll up.