Lunch Fajitas Recipe

Inspired by El Rodeo Mexican Restaurant

Time30m

Serves2

Choice of beef, chicken or mixed, two flour tortillas, beans and salad.

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Ingredients

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Fajita Ingredients

1 1/8 lb (500 grams) Beef or Chicken (or a mix)

2 pieces Flour tortillas

1 cup Black Beans

1 piece Bell pepper (sliced)

1 piece Onion (sliced)

2 tablespoons olive oil

2 cloves Garlic (minced)

1 teaspoon Cumin powder

1 teaspoon Watkins paprika

1 teaspoon Celtic sea salt

to taste black pepper

1 cup Lettuce (shredded)

1 piece Tomato (diced)

to taste Sour Cream (optional)

to taste Cheese (optional)

Method

Cooking Directions

Prepare the Protein

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced beef or chicken and cook until browned and cooked through, about 5-7 minutes.

Add Vegetables

Add the sliced bell pepper and onion to the skillet with the protein. Stir in the minced garlic, cumin, paprika, salt, and pepper. Cook for an additional 5 minutes, until the vegetables are tender.

Warm the Tortillas

In a separate pan, warm the flour tortillas over medium heat for about 30 seconds on each side, or until soft and pliable.

Assemble the Fajitas

Place a portion of the protein and vegetable mixture onto each tortilla. Top with black beans, shredded lettuce, diced tomatoes, and any optional toppings like sour cream or cheese.

Serve

Fold the tortillas over the filling and serve immediately while warm.