Smoky Tex-Mex Fajita Feast

Allergens

Soy (in spice mix), wheat (in tortillas)

Ingredients

• 1. 2 lbs beef skirt steak or flank steak 2. 8 small flour tortillas 3. 2 bell peppers (any color) 4. 1 large white onion 5. 1 can black beans, rinsed and drained 6. 2 cups shredded Monterey Jack cheese 7. 1 cup salsa 8. 2 limes, cut into wedges 9. 1 avocado, sliced 10. 1/4 cup fresh cilantro leaves 11. 3 tablespoons vegetable oil

Instructions

1. for Spice Mix:
2. Combine 1 tablespoon chili powder, 1 teaspoon paprika, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper, and a pinch of salt and black pepper in a small bowl.
3. Slice the steak against the grain into thin strips and place in a large resealable plastic bag. Add half of the spice mix and toss to coat. Let marinate for at least 30 minutes, or up to 2 hours.
4. Slice bell peppers and onion into thin strips. Heat 1 tablespoon vegetable oil in a large skillet over medium high heat. Add the peppers and onions, cooking until tender and slightly charred. Season with the remaining spice mix.
5. Preheat grill or grill pan to high heat. Grill steak until cooked to desired doneness, about 2 4 minutes per side, depending on thickness. Let rest for a few minutes before slicing into thin strips.
6. Warm tortillas on the grill or in the microwave. Assemble fajitas with steak, peppers, onions, black beans, cheese, salsa, and lime wedges. Top with avocado and cilantro.

Chef’s Insight

Don't be afraid to adjust the spice levels to your preference, adding more cayenne pepper or chili powder if you like it spicier.

Notes

Serve with a side of Mexican rice and refried beans for a complete meal.