Ingredient:
375 g (12 oz) rump steak, trimmed of fat and cut into thin strips
Salt and black pepper
2 tbsp olive oil
1 garlic clove, crushed
½ -1 fresh red chilli, halved, deseeded, and chopped
½ tsp cumin seeds
1×400 g can tomatoes, drained, juice reserved
1×400 g can pinto or black beans, drained
8 flour tortillas
4 tbsp soured cream or crème fraiche
Chopped fresh coriander, to garnish

Method:
Season the steak strips with and pepper. Heat the olive oil in a large frying pan, add the steak, crushed garlic, chopped chilli, and cumin seeds, and cook, stirring, for minutes or until lightly browned.

Add the tomatoes to the pan and cook for about 3 minutes. Pour in the reserved tomato juice and boil for 8-10 minutes until the liquid is reduced.

Add the beans and cook until heated through. Taste for seasoning, cover and keep hot. Warm the tortillas.

Divide the steak and tomato mixture among the tortillas and roll them up. Serve with soured cream and garnished with coriander.