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Hot Fajita Pockets

Preparation Time
15mins
Cooking Time
30mins
Level
Easy
Serves
4
Ingredients

'- Marinade -

2 tbsp Soy Sauce

1 tbsp Ground Ginger

2 cloves Garlic, minced

- Tortillas -

450g Lean Beef

2 Onions, chopped

140g Mushrooms, sliced

Kidney Beans, drained, 1/2 cup

1/2 tsp Hot Chilli Pepper

4 Wholemeal Tortilla, 60g

Low Cal Spray Oil

Method

In a medium bowl, whisk together marinade ingredients. Set aside.

Cut beef into small thin strips, 1 inch x 1/4 inch.

Marinate beef at least 30 minutes or overnight.

Warm the tortillas in a medium – hot oven for 10 minutes, placing paper towels between layers while stacking them on a baking sheet. Cover top layer.

Spray wok or large frying pan with oil.

Sautée onions in heated pan for 3 minutes, stirring frequently. Add mushrooms and kidney beans and continue sauteing for three minutes.

Add beef strips and hot chilli pepper and sauté for another 3 minutes. Continue to stir.

Remove warmed tortillas one at a time. Place 1/8 of beef mixture in center of tortilla and fold in 4 sides toward middle to form a square pocket. Place on a baking sheet, folded side down.

Repeat with remaining tortillas and beef mixture.

Return folded pockets to heated oven for 15 minutes. Serve immediately.

If you’re not a fan of hot and spicy, try our our Fasta Fajita recipe!

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