This recipe is low in fat without compromising on great flavour.

For the tortilla
100g plain flour
100g wholemeal flour
Pinch salt
Drizzle of olive oil

For the beef
½ red onion finely sliced
1 red pepper, deseeded and thinly sliced
½ tsp ground allspice
1 tsp smoked paprika
1 tsp cumin seeds
400g tender beef steak/beef strips

For the lime yoghurt
100ml fat free yoghurt
1 lime, juice only

For the beans
1 tsp olive oil
2 garlic cloves, peeled and sliced
2 tsp cumin seeds
1 x 400g tin, black beans, partially drained

For the salsa
2 ripe tomatoes, seeds removed and finely chopped
½ red onion, finely chopped
1 red chilli, finely chopped
1 lime, zest and juice

1. For the tortillas, put the flours into a mixing bowl. Add a pinch of salt, a drizzle of oil and two tbsp water. Mix with your hands to bring the mixture together to form dough. Knead for 5 minutes then rest for 10 min.

2. Divide the dough into four and roll out on a floured surface. Heat a heavy based pan over a medium/high heat and cook the tortillas 2-3 min each side till golden brown.

3. For the beef, mix all the ingredients together in a bowl stir to evenly coat the beef. Leave to marinate while you prepare the lime yoghurt.

4. For the lime yoghurt, mix the lime juice and yoghurt together until combined. Set aside until ready to use.

5. In a hot frying pan cook the beef mixture with a pinch of salt over a high heat until the beef is browned all over. Remove from the pan while you cook the black beans.

6. For the beans, add the oil to the pan you cooked the steak in. Add the garlic and cumin seeds and cook over a medium heat for two minutes until aromatic. Add the black beans and stir and mix well. Crush them lightly with the back of a wooden spoon as you heat them through. Once hot, remove from the heat and set aside.

7. For the salsa, mix all ingredients together in a small bowl.

8. To serve, spread some of the beans over each tortilla and top with a little of the beef. Spoon over a little salsa, to taste, and drizzle a spoonful of the lime yoghurt over. Add a little shredded lettuce (optional) roll and serve.