I’ve been making these fajitas for years — it’s a go-to meal that I make at least twice a month. Fajitas are super tasty and super simple to make — it’s like a match made in fajita heaven. There’s a zillion ways to switch up the recipe’s ingredients too if you get bored with the protein and vegetables I used here. Just top with sour cream, salsa or guacamole and you’re set! I usually just top with sriracha on call it a day. NO REGERTS (Cue the Milky Way commercial).
I started out by preheating the oven to 400 degrees and lining a large baking pan with aluminum foil. I chopped up 1/2 cup of onion, 1/2 of a bell pepper and cut the steak into tiny strips, and placed them all in the lined baking pan. In a small bowl, I mixed together 1/2 cup vegetable oil, garlic salt, paprika, chili powder and cayenne pepper. I stirred the mixture into the vegetables and steak and tossed until everything was evenly coated with fajita seasoning……..
……then placed the pan in the oven and baked for 25 minutes.
While that was cooking, I made some jasmine rice in my rice cooker. Once the rice had finished cooking, I added some butter, lime juice, garlic salt and cilantro butter ice cubes into the rice, and stirred until well combined.
When there was just about seven minutes left on the fajitas, I started frying up the fajita shells. These are the kind I bought:
I also heated some black beans in the microwave. Note: I only heat them in the microwave to avoid another pot to clean. Feel free to heat on the oven instead if you’d like.
Once the shells were fried up and the fajitas were finished cooking, I placed my fajita shells on a plate and topped with cheese, black beans and then the fajita mixture. I had the cilantro rice on the side. I usually eat the fajitas with white rice on them, but I decided to switch it up this time. It works great either way!
1 lb sirloin steak
1/2 bell pepper, chopped
1/2 c onion, chopped
1 c black beans
4 fajita shells
1/2 c vegetable oil
1/2 tsp garlic salt
1 tbsp paprika
1 tbsp chili powder
1 tbsp cayenne pepper
2 c jasmine rice
1/2 c cilantro, finely chopped
1/4 c lime juice
1/2 tsp garlic salt
3 tbsp unsalted butter
- Preheat oven to 400 degrees and line a baking pan with aluminum foil.
- Chop up bell peppers, onions and steak. Place in foil-lined pan.
- In a small bowl, add vegetable oil, garlic salt, chili powder, paprika and cayenne pepper. Stir until well blended, then add to the baking pan and toss until combined. Bake in oven for 25 minutes.
- As the fajita mix bakes, cook the jasmine rice according to cooker’s instructions. Once the rice has cooked, add in cilantro, lime juice, butter and garlic salt, and stir until well combined.
- When the fajitas have nearly finished cooking, heat up a half can of black beans in the microwave (or in a small pot on low heat).
- Fry fajita shells in a frying pan, browning each side of the tortilla before flipping and removing from heat. Once the oven timer is up, remove the fajitas from the oven.
- Plate fajita shells and top with cheese, black beans, rice and fajita mix. Garnish with sour cream, salsa or avocado, if desired.