Beef tacos with bean stew

Allow the beef wok dots to thaw. Let the kidney beans drain in a colander and rinse under cold running water. Slice the stalks of the coriander.

Bring the beans and cilantro stalks together with the peeled tomatoes and burrito seasoning mix in a pan with a thick bottom to the boil. Leave to simmer for 10 minutes with the lid on the pan. Change regularly. Add the Mexico blend for the last 5 minutes. Season with pepper and salt.

Meanwhile sprinkle the beef wok tips with pepper and salt. Heat the olive oil in a frying pan and brown in 4 minutes. Leave on a plate under aluminum foil for 5 minutes.

Prepare the mini tortillas for the tacos according to the instructions on the packaging. Cut the beef wok tips into slices. Chop the rest of the coriander roughly.

Put some of the bean stew on each taco, put a few slices of meat on top and garnish with the crème fraîche and coriander.