Mexican-inspired Beef and Smoky Black Beans
with tender roasted pepperCalories
:
588 kcalProtein
:
40.9g proteinTotal
:
20 minutesDifficulty
:
EasyCarb Smart
Quick
Calorie Smart
Allergens:
- Milk
This dish is a vibrant, soul-warming celebration of bold Latin flavours, centred around a perfectly seared beef rump. The richness of the beef here is cut by the natural sweetness of the roasted peppers.
Ingredients
Serving amount
250 grams
Irish Beef Rump
1 unit(s)
Bell Pepper
1 unit(s)
Onion
2 unit(s)
Garlic
2 sachet(s)
Mexican Style Spice Mix
26 grams
Smoky Base Paste
1 pack(s)
Black Beans
65 grams
Creme Fraiche
(Contains: Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2460 kJ
Energy (kcal)588 kcal
Fat25.3 g
of which saturates11.9 g
Carbohydrate32.8 g
of which sugars10.4 g
Dietary Fiber20.6 g
Protein40.9 g
Salt2.7 g
Potassium290.7 mg
Calcium23.7 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Grater
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Quarter and peel the onion, then separate the layers.
- Peel and grate the garlic (or use a garlic press).
2
- Place the bell pepper and onion onto a lined baking tray.
- Drizzle with oil and season with salt, pepper and half the garlic. Toss to coat.
- When the oven is hot, roast on the top shelf of your oven until soft and slightly charred, 15-18 mins.
3
- When the veg has 10 mins remaining, place a pan over high heat with a drizzle of oil.
- Season the beef with half the Mexican spice mix, salt and pepper.
- Once hot, fry the beef until browned, 1-2 mins each side for medium-rare. Cook for another 1-2 mins on each side if you like it medium and a further 1-2 mins on each side if you want it well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
4
- Once cooked, transfer to a board, cover and allow to rest, 1-2 mins.
- Thinly slice widthways.
5
- Return the pan to medium-high heat with a drizzle of oil.
- Once hot, add the remaining Mexican spice mix, remaining garlic and the smoky base paste. Fry until fragrant, 30 secs.
- Add the black beans along with their liquid.
- Stir to combine, then mash half the beans.
- Simmer until thickened, 3-5 mins. Season well with salt and pepper. Add a splash of water if it looks a little dry.
6
- Serve the refried black beans, sliced beef and roast veg alongside.
- Drizzle the creme fraiche over the top of your finished dish.
