Monday, November 23, 2015

Beef Fajitas

16 oz beef steak, cut into 1" strips
1 envelope fajita seasoning mix
1/2 cup water
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1/2 green bell pepper, sliced
1 small onion, sliced in thin strips
1 small zucchini, sliced thinly, no need to peel
1 teaspoon chili powder
1/2 cup corn
1 can of black beans, rinsed and drained
1 cup Mexican cheese
2 tablespoons oil
8 flour tortillas (10"), heated right before serving
2/3 cup picante sauce

 Seasoning mix, water, oil, and steak strips.

  • Cover and marinate for 1 hour in the refrigerator.
  • In a skillet, saute peppers, onion and zucchini in a bit of water or oil until tender. Put in an oven proof bowl and keep warm until needed.
  • Add beef to skillet and saute until done (about 10-15 minutes)
  • Return vegetables to skillet with beef; stir in picante sauce, chili powder, corn and black beans.
  • Cook until the mixture is thoroughly heated.
  • Place skillet mixture on warmed tortillas, top with cheese and fold and/or roll in half to serve.

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