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 servings 1x
Description
Savor restaurant-quality fajitas featuring a savory beef and black bean filling, topped with fresh avocado and cilantro.
Ingredients
- 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 and pepper to taste
- Flour tortillas, for serving
- Avocado, diced, for topping
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Heat a large skillet over high heat. Add 1 tsp olive oil and heat until shimmering.
- Add the thinly sliced beef to the skillet and stir fry until cooked through, about 3-4 minutes.
- Add the minced garlic, cumin, and chili powder to the beef. Cook for an additional minute until fragrant.
- Stir in the canned tomatoes and black beans. Reduce the heat to a simmer and cook for 5-7 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
- Warm the flour tortillas according to package instructions.
- Serve the beef and bean mixture in the tortillas. Top with diced avocado, fresh cilantro, and a squeeze of lime juice. Serve immediately.
Notes
For a vegetarian option, you can omit the beef and double the beans. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat. Serve with additional lime wedges for extra brightness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5 grams
- Sodium: 800 mg
- Fat: 15 grams
- Carbohydrates: 50 grams
- Fiber: 12 grams
- Protein: 28 grams
- Cholesterol: 50 mg
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!