Receta Beef and Bean Fajitas
Recently I was feeling completely uninspired when planning my week’s meal menu. I handed a select group of cookbooks over to my husband and allowed him to do something I’ve never before done: peruse the recipes and select our week’s meals.
Of course, he chose a meat-laden entree for each and every day. I’m mostly vegetarian these days – meat maybe twice per month by my choosing. This recipe for beef and bean fajitas was the first of the five meals he chose.
This dish is not heavy on the beef and I enjoyed the inclusion of beans in the meat mixture. I guess you could say we were able to ‘meat each other halfway.’
The Omnivore really hadn’t read the recipe fully because when he took note of the black beans in his entree, he asked me if I had took the recipes into my own vegetarian-wannabe hands. But no! It was written as a beef and bean fajita And it was really good! Also, the meal was on the table in less than twenty minutes, which might have made it taste even better.
One Year Ago: Meatball Pizza
- Two Years Ago: Lentil and Pepper Runzas
- Beef and Bean Fajitas (adapted from the Healthy Cookbook)
- for the fajitas
- 3/4 lb (350 grams) thinly sliced beef
- 16 oz (475 mL) black beans, rinsed and drained
- 16 oz (475 mL) canned tomatoes
- 1 tsp cumin
- 1 tsp chili powder
- 3 garlic cloves, minced
- 1 tsp olive oil
- salt to taste
- whole wheat tortillas
- for the salsa
- 1 tomato, diced
- 1 avocado, diced
- 2 T chopped cilantro
- 2 tsp lemon juice
Heat a large over high heat. Add oil and heat until shimmering. Stir fry beef until cooked, 3 – 4 minutes. Add garlic and spices. Cook 1 minute. Add canned tomatoes and beans. Reduce heat to simmering and cook 10 minutes.
for the salsa
Combine chopped tomato, avocado, lemon juice, and cilantro.
Assembly
Place 1/2 cup of beef and bean mixture into tortillas.
Top with two tablespoons of avocado salsa.