Peel and chop the onion. Heat the oil in a frying pan. Add the chopped onion and cook for 5mn.
Add the strips of Bavette. Stir-fry for 5mn or until the meat is coloured. Add the chopped peppers, tomatoes and the kidney beans (drained). Add the Tex-Mex spices and stir. Correct the seasoning, adding salt and pepper to taste. Cover and cook for 10mn on a low heat.
Place the wraps in an ovenproof dish and fill each with the cooked meat and vegetables. Roll them up and place side by side. Add the grated cheese on top.
Place the dish under a hot grill for a few minutes. When the cheese has melted take the fajitas out of the oven and sprinkle with fresh coriander. Serve with sour cream and a green salad.