Melanie Marino is an accredited practicing dietitian based in Melbourne, Australia. 


Preparation time: 45 minutes

Cooking time: 20 minutes

Serves 4-6



1 cup rice 

1 teaspoon minced garlic

3 tablespoons barbecue sauce

2 tablespoons sweet chilli sauce

1 teaspoon ground cumin

1 teaspoon ground coriander

500 g beef, cut into strips

250 g cherry tomatoes, quartered

400 g can corn sliced from the cob

1 Lebanese cucumber, diced

2 tablespoons lemon juice

Olive or canola oil spray

1 red onion, sliced

1 red capsicum, deseeded and sliced

200 g button mushrooms, sliced

1 tablespoon chopped jalapeno chillies

2 tablespoons chopped fresh coriander

12 flour tortillas

12 lettuce leaves

Fajita or taco sauce, to serve



Cook rice according to packet instructions. Combine garlic, sauces, spices and beef in a plastic bag. Massage to evenly coat meat. Refrigerate for 15-30 minutes to marinate. Meanwhile, to make salsa, combine tomatoes, corn, cucumber and lemon juice in a small bowl. Spray a nonstick frypan with oil and cook onion, capsicum and mushrooms over medium-high heat until soft. Add meat and cook until browned. Stir through chillies and coriander. Heat tortillas in microwave on HIGH for 30-60 seconds or until warm and flexible. To assemble fajitas, line tortillas with lettuce, top with meat mixture, salsa and taco sauce and roll up. Serve with rice.


Nutritional Information

Energy kJ (Cal) :  2735 (653)

Carbohydrate (g) :  84

Protein (g) :   39

Fat (g) : 18

Calcium, Iron, Zinc :


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