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BN Cuisine With Chef Fregz: The Easy Mexican



Today, I wanted to share something I should have a while back. Some friends and I got together for the sake of BN Cuisine and we tried out a bunch of things and this was one of them. At this point I wanted to make a Taco so badly because in the supermarkets that’s all that kept shouting at me so I went for it. Plus it was an excuse to buy avocados! Love that fruit!

Anyway, I think this is something not too difficult to make, easy to eat and share with family and or friends.

What You Need

(This recipe serves 2-4 persons)

4 soft flour Tortilla wraps
1 fillet of beef weighing about 0.8 – 1 kg sliced into one inch wide strips
1 teaspoon fresh or dried thyme
2 tablespoons coriander powder
2 tablespoon cumin powder
seasoning cube/powder to taste
Salt and black pepper to taste
2 tablespoons crushed garlic
2 tablespoons olive or regular vegetable oil
1 can refried beans or plain regular boiled beans cooked with onions and mashed well with a fork

2 Poblano or Jalepeno Chilli Peppers (depends on your heat tolerance level) finely chopped
1 medium bunch Coriander leaves chopped
3 juicy tomatoes
1 small onion
2-3 tablespoons of chopped spring onions
1 Large Avocado (use as much or as little as you want)
2 seedless cucumber
Juice of 1-2 limes (depending on how tart you want the salsa to taste)
1 tablespoon olive oil
Salt and black pepper to taste

Sweet corn
Cheddar Cheese

How To

Marinade the beef with the cumin, coriander, thyme, seasoning cube or powder, olive oil, garlic, salt and black pepper. Do this for 30 minutes to overnight for maximum flavour.

In a saucepan or small pot, place the beans with some onions that have been roughly chopped boil till it’s a little softer than usual then drain and mash well with a fork.

In bowl. Place all the ingredients for the salsa, Mix through properly and garnish with more coriander leaves. Leave to sit for 20 minutes it keeps for a whole day in a good fridge.

The Beef
A searing hot grill pan is key here. When the pan is hot hit it with some more oil. Then lay the strips of beef and char on both sides for about 30 seconds on both sides. You want the meat to be succulent not tough and dry.


Place the flour tortilla in a dry fry pan and let it toast on one side for about 40-60 seconds

Spread some of the bean paste on the tortilla then if your using cheese (I didn’t include cheese in mine because I think I was in on of my periodic diet modes oh well) sprinkle the cheese over it (You could also place under a grill or sprinkle while it toasted in the pan but be careful to slide it out on to a plate or flat surface as opposed to trying to pick it up.)






Top with some of the salsa, a size-able amount of the beef, (if you like at the point add some mayo mixed with ketchup for that familiar flavour) wrap up and eat!

A cold glass of whatever soothes you is a necessary addition here. But a good margarita is cliche but necessary here. If you don’t have time for that my Martini Cooler isn’t a bad choice either. Simple and fast to make. Check the recipe for that here.

Please follow on Instagram and Twitter @chef_fregz and to see my work on the go. I’m doing something with Samsung Galaxy Camera Nigeria (@samsungmobileNG) on Instagram so check it out.  Also please feel free to ask me whatever culinary related questions you have.

Remember recipes are just guidelines you are captain of the ship called your kitchen!

Have a flavour-filled weekend.

Chef Fregz loves to cook! He is a graduate of Le Cordon Bleu Paris Culinary Arts School in France and hosts monthly “Chef Fregz Specials” where he whips up a yummy menu with a different theme each time then everyone enjoys a taste.He also caters special events and private dinners. To find out more,

Chef Fregz loves to cook! He is a graduate of Le Cordon Bleu Paris Culinary Arts School in France and hosts monthly “Chef Fregz Specials” where he whips up a yummy menu with a different theme each time then everyone enjoys a taste. He also caters special events and private dinners. To find out more visit Chef Fregz provides premium private catering services. For bookings and orders email [email protected] – @Chef_Fregz on Instagram and Twitter. You can check out the Chef Fregz Page on Facebook as well.


  1. naana

    May 3, 2013 at 1:32 pm

    mouth wateringggggggggggggggggg!!!!!!!

  2. deep

    May 3, 2013 at 1:37 pm

    Viva La Mexicana!

  3. Godslove22

    May 3, 2013 at 1:52 pm

    Niceeee 🙂

  4. CynthiaA

    May 3, 2013 at 3:15 pm

    Salsa look yum!!

  5. ArabianPrincess

    May 3, 2013 at 3:25 pm

    Welcome back boss….I missed U!!!

  6. kemi

    May 3, 2013 at 5:25 pm

    looks delicious but l would suggest no need for tomato , to each his own.

  7. whocares

    May 3, 2013 at 7:35 pm

    ok i am officially in love with le chef.. you hear me? LOVE thats whats pulsing through my veins and taste palate.. a few hours ago I was going to make some mexican, but i couldnt get refried beans so i canned the idea (ha ha see what i did there? canned? lol) anyways this recipe is sooo much better than mine and its the easy way to fulfil my month long craving! I cant believe I have never tried it with beef before. that’s what’s got me so excited btw.. the beef.

  8. Zero

    May 4, 2013 at 12:31 pm


  9. Bliss

    May 5, 2013 at 12:29 am

    Yum :p Btw Chef Fregz, we’d like to see a vegetarian recipe, no raw vegan nigerian inspired recipe. Cordon Bleu yo… Hit us with something creative 😉

  10. jennietobbie

    May 7, 2013 at 9:59 pm

    weekend treat 🙂

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