Brady Evans does something she’s never before done: she lets her husband peruse the recipes and select the week’s meals.
Text And Photo By Brady Evans
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 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.’
And I’m glad I did. This meal was truly restaurant quality.
PrintBeef and Bean Fajitas with Avocado Tomato Salsa
- Total Time: 20 minutes
- Yield: 4 1x
Description
Fajitas with a beef and bean filling topped with a bright avocado tomato salsa
Ingredients
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
Instructions
- 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 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.
- Prep Time: 5 mins
- Cook Time: 15 mins
This recipe was lovely. While we were cooking the steak,in the first couple minutes, we added sweet bell peppers and mushrooms. Once we filled out shells we finished with brie cheese. He added hot peppers and I used a green salsa. It was soooo good thank you!