Beef Tortilla with Avocado and Tomato

Ingredients

• 150 g kidney beans (canned)
• 200 g Cherry tomatoes
• 1 handful coriander leaves
• 2 red onions
• 1 red pepper
• 250 g crushed tomatoes
• 4 tbsp Vegetable oil
• Salt
• Pepper
• cumin (ground)
• 1 Avocado
• 4 beef sirloin steaks (about 100 g each)
• 4 wheat tortillas

Instructions

1. 1.

   Rinse the beans in a sieve and drain. Wash and halve the cherry tomatoes. Rinse the coriander, pat dry with paper towels, remove leaves from stems, and roughly chop. Peel and halve the onions; slice half into thin strips and dice the rest. Wash, deseed, and cube the red pepper; mix with the tomatoes.

2. 2.

   Heat 2 tbsp oil in a pot and sauté the onion cubes until translucent. Add the tomato puree and bring to a boil once. Season with salt, pepper, and cumin. Let cool and fold in half of the coriander.

3. 3.

   Halve the avocado and remove the pit. Scoop out the flesh with a spoon and cube it. Heat remaining oil in a skillet and sear the sirloin steaks for 4-5 minutes to medium doneness. Season with salt and pepper. Slice the steaks into strips.