Spicy Beef Fajitas
These colorful beef fajitas contain fresh cilantro, colorful bell peppers, and onions. The longer the steak marinates, the more flavorful it will be. Accompany these spicy beef fajitas with cool fresh guacamole, cumin black beans and cilantro-lime rice.
Equipment
- 1 Gallon sealable bag
- Cutting Board
- Knife
- Large Saute Pan
- Medium Pot With Lid
- Small Bowl with Lid
- Small Pot
- Small sauté pan
- Zester/Microplane
Ingredients (2 Servings)
- 10 ozw Beef Top Sirloin raw, sliced
- 2 each Limes
- 5 ozw Fajita Mix bell pepper, onion
- 1/4 cup Cilantro bunch
- 1/4 head Iceberg Lettuce
- 1 cup Pico de Gallo
- 1 cup Black Beans
- 1/2 tbsp Cumin
- 3/4 cup Jasmine Rice
- 6 each Corn Tortillas
- 1 cup Guacamole
- 1 1/2 tbsp Southwest Spice
Instructions
(2 SERVINGS) 4 SERVINGS
- Wash, pick and chop cilantro. Zest and then juice (1) 2 lime(s), slice the remaining lime(s) into wedges. Thinly slice iceberg lettuce. Place sliced fajita beef and †southwest seasoning in a 1G sealable bag and let marinate, unrefrigerated, while you prepare other items.
- Bring (1½C) 3C water to boil in a pot with a lid. Stir in white rice and (1t) 2t salt. Cover and reduce the heat to low. Simmer for 10-12 minutes until all the water is absorbed.
- Add lime zest and juice and 1/2 of the chopped cilantro. Set aside remaining cilantro for later. Fluff flavored rice with a fork and cover with lid until ready to serve.
- Drain black beans and pour into small sauce pot. Add cumin to taste and bring to a simmer, cooking for about 5 minutes. Season beans with a pinch of salt.
- In a large sauté pan over medium-high heat, add (1T) 2T oil and let pan heat for approximately 1 minute. Add marinated sliced fajita beef and sauté for 4-6 minutes, or until cooked through. Remove from pan and set aside.
- In same sauté pan, heat (1T) 2T oil. Add fajita vegetable mix and cook for 2-3 minutes, until vegetables are tender-crisp. Remove from heat and set aside.
- Drizzle a small amount of oil in a small sauté pan and warm the corn tortillas over medium-high heat, about 1 minute per side.
- Spoon fajita veggies and beef onto a warm corn tortilla. Top with shredded lettuce, pico de gallo, guacamole and remaining cilantro. Plate with cilantro-lime rice, black beans and a lime wedge. Serve & enjoy!
Recipe Notes:
†To control the spice level of this dish, start with a little bit of the southwest seasoning and add more to the fajita vegetable mix if you want to increase the heat.
OTHER SUPPLIES NEEDED:
- Vegetable Oil
- Salt & Pepper
| Guacamole (28.7%) [Avocados (70%), Limes (11.7%), RED ONION, Small Dice (9.4%) [Onion], Tomatoes (7.8%), Jalapeno Peppers (0.61%), GROUND BLACK PEPPER (0.24%) [BLACK PEPPER], Coriander (0.17%), Kosher Salt (0.05%) [Salt, Yellow Prussiate Of Soda (anti-caking Agent)]], Black Beans (12.6%), Beef (11.9%), Corn Tortillas (8.9%) [Whole grain corn, Water, Contains 2% or less of the following: Preservatives (Propionic acid, Sodium hydroxide, Benzoic acid), Xanthan gum and traces if food grade lime.], Pico De Gallo (7.9%) [Tomatoes (66.1%), FRESH YELLOW ONION (32.6%) [YELLOW ONIONS ], Jalapeno Peppers (1%), Coriander (0.29%)], JASMINE RICE (7.9%) [LONG GRAIN JASMINE RICE ], Fajita Vegetable Mix (7.1%) [Green Peppers (33.5%), FRESH YELLOW ONION (33.5%) [YELLOW ONIONS ], Red Peppers (33%)], Limes (7%), Iceberg Lettuce (5.7%), Seasoning, Southwest (1.8%) [Chilli Powder (30.8%), CUMIN GROUND (22.8%) [CUMIN & CAYENNE PEPPER ], Garlic (13.8%), Onion Powder (13.7%), Dried Oregano (10.3%), GROUND BLACK PEPPER (4%) [BLACK PEPPER], Cayenne Pepper (2.6%), Smoked Paprika (1.1%), Organic Ground Coriander (0.86%) [Ground coriander]], Coriander (0.52%), CUMIN GROUND (0.05%) [CUMIN & CAYENNE PEPPER ] |
Nutrition
Serving: 33.6ozwCalories: 1090kcalCarbohydrates: 161gProtein: 48gFat: 36gSaturated Fat: 6gCholesterol: 65mgSodium: 490mgPotassium: 2400mgFiber: 34gSugar: 12gCalcium: 230mgIron: 14.8mg
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