Meat version - Use beef or chicken strips
Vegetarian version - Use black beans or Quorn Chik'n Tenders (found in freezer section)
Breakfast version - Mix in fajita leftover filling with scrambled eggs
1) Fry in hot oil in a skillet or wok (I prefer cast iron):
>Beef steak strips or chicken breast strips or grilled chicken thigh pieces or Quorn Chik'n Tenders
>Red and green bell pepper strips
>Sliced onion
>Minced garlic
2) When the meat and vegetables are cooked all the way through, add seasonings and beans, and then heat through:
>Canned black beans (optional) - rinsed and drained
>Lime juice, from fresh-squeezed limes**
>Chipotle chile powder*
>Chopped fresh cilantro**
>Salt, as needed
(*Alternatively, use "fajita seasoning," or any type of Mexican seasoning or chile powder; but I like the chipotle powder best)
(**Limes and cilantro can be served on the side as a garnish instead of being cooked in the pan with the other ingredients.)
3) Serve with flour or corn tortillas and Mexican condiments.
An even EASIER version:
Buy at the grocery store: pre-packaged fajita-seasoned vegetables and pre-packaged fajita-seasoned meat. Fry everything together in a skillet. These are usually found in the meat and produce departments.
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| Fajitas are ready to be served up. These were made with chicken breasts. Limes and cilantro were served on the side. I don't normally use sour cream with my fajitas, but I needed to use some up from my fridge, and the sour cream tasted good on the fajitas. |
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| Plate is served up. Fajita mix was topped with cilantro and some squirts of lime juice. Tortillas can be stuffed like a sandwich/taco. I like to tear off bite-sized pieces of tortilla and grab a biteful of fajita filling in each individual bite. |
