Serves 4
20 min
Beef and Bean Fajitas with Avocado Tomato Salsa
Recipe GLPRcbb654ecfd4ea5
Seared thin-sliced beef combined with seasoned black beans and tomatoes, served warm in whole wheat tortillas and topped with a fresh avocado-tomato salsa. This flavorful, hearty dish comes together in just 20 minutes and makes an excellent weeknight dinner.
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Ingredients
¾ lb thinly sliced beef
1 tsp olive oil
3 garlic cloves, minced
1 tsp cumin
1 tsp chili powder
16 oz black beans, rinsed and drained
16 oz canned diced tomatoes
Salt to taste
Whole wheat tortillas
1 fresh tomato, diced
1 avocado, diced
2 tbsp fresh cilantro, chopped
2 tsp lemon juice
Directions
Heat a large skillet over high heat. Add the olive oil and allow it to shimmer for about 30 seconds.
Add the thinly sliced beef to the hot skillet in a single layer. Cook without stirring for about 1-2 minutes until the bottom begins to brown, then stir and continue cooking for another 2-3 minutes until the internal temperature reaches 145°F and the meat is cooked through.
Stir in the minced garlic, cumin, and chili powder. Cook for about 1 minute, stirring constantly, until the spices become fragrant.
Add the rinsed black beans and canned tomatoes with their juices to the skillet. Stir well to combine. Reduce the heat to medium-low and simmer for 5-7 minutes, stirring occasionally, to allow the flavors to blend together. Season with salt to taste.
While the beef and bean mixture simmers, warm the whole wheat tortillas according to the package instructions—typically wrapping them in a damp paper towel and microwaving for 30-45 seconds, or heating them individually in a dry skillet over medium heat for about 15-20 seconds per side.
In a small bowl, combine the diced fresh tomato, diced avocado, cilantro, and lemon juice. Toss gently to combine.
To serve, place a warm tortilla on a plate and fill it with the beef and bean mixture. Top generously with the avocado-tomato salsa. Serve immediately.
