Spiced Steak Fajitas

Name: Spiced Steak Fajitas with Bell Peppers and Tomato Salsa
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Red Onion; 1 unit Yellow Bell Peppers; 1 unit Green Bell Pepper; 2 unit Roma Tomato; ¼ ounce Cilantro; 1 unit Lime; 20 ounce Beef Stir-Fry; 2 tablespoon Fajita Spice Blend; 12 unit Flour Tortillas; 1 cup Cheddar Cheese; 4 tablespoon Sour Cream; 5 teaspoon Olive Oil; Salt; Pepper

with Bell Peppers and Tomato Salsa

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The spiced steak strips in these fajitas are the star of the show. And like any scene-stealer, they outshine the other ingredients inside these tortillas. But if your kids hesitate when given veggies, that might actually be a good thing. Strips of green and yellow peppers and a fresh tomato salsa are snuck in, tucked beneath a cover up of sour cream, and cheddar cheese. You might even be shocked at how fast they gobble it all up.

Tags:

One Pan

•Spicy

Allergens:

Soja

•Gluten

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

1 unit

Red Onion

1 unit

Yellow Bell Peppers

1 unit

Green Bell Pepper

2 unit

Roma Tomato

¼ ounce

Cilantro

1 unit

Lime

20 ounce

Beef Stir-Fry

2 tablespoon

Fajita Spice Blend

12 unit

Flour Tortillas

1 cup

Cheddar Cheese

4 tablespoon

Sour Cream

Not included in your delivery

5 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2887 kJ

Calories690 kcal

Fat34 g

Saturated Fat16 g

Carbohydrate49 g

Sugar6 g

Dietary Fiber4 g

Protein41 g

Cholesterol120 mg

Sodium800 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Bowl

•Paper Towel

Instructions

Wash and dry all produce. Peel, halve, and thinly slice onion. Mince a few slices until you have 2 TBSP minced onion. Core, seed, and thinly slice yellow and green bell peppers. Core, then finely chop tomatoes. Finely chop cilantro. Cut lime in half; cut one half into wedges.

Heat a large drizzle of olive oil in a large pan over medium-high heat.Add sliced onion and bell peppers. Season with salt and pepper. Cook, tossing occasionally, until softened and charred in spots, 10-12 minutes. Remove from pan and set aside.

Combine tomatoes, half the cilantro, minced onion, juice from lime half, and a drizzle of olive oil in a medium bowl. Season with salt and pepper.

Pat beef dry with a paper towel. Heat a large drizzle of olive oil in pan used for veggies over medium-high heat. Add beef and season with fajita spice, salt, and pepper. Cook, tossing occasionally, until browned and cooked to desired doneness, 3-5 minutes.

Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. TIP: Alternatively, wrap tortillas in foil and warm in oven for 5 minutes at 400 degrees.

Divide cheddar between tortillas, then top each with the beef, veggies, and salsa. Dollop with sour cream and sprinkle with remaining cilantro. Serve with lime wedges for squeezing over.