This recipe for Fajitas in a Bowl came out of us being out of tortillas and I needed a way to make it work without taking a trip to the store. Why hadn’t I thought of this sooner? This is now my preference over traditional fajitas in a flour tortilla. It is much lighter and flavorful, because you can pour the juices over the top and not worry about them dripping out the side or destroying the tortilla!
You can change up the ingredients depending on your taste or the time of year. Fajitas in a Bowl is a perfect way to use up leftovers or when I batch cook peppers and onions. Just layer it all and add a little lime juice and you have an amazingly healthy and easy meal.
To add a little crunch, I serve tortilla chips on the side, or you could even put it all over salad greens. It really is up to you and your tastes. But…here is my version and how I like to cook my version of Fajitas in a Bowl.
- 1-2 lbs beef or chicken
- All Purpose Greek Marinade
- 1 onion, sliced
- 1 green pepper, sliced
- 1-2 tablespoons olive oil
- 1 can black beans, warmed
- Easy Salsa Fresca
- Chunky Guacamole or Diced Avocado
- fresh lime juice
- Marinate meat in favorite meat marinade like lemon pepper salt, Greek Marinade or just a fajita seasoning. Grill and dice into cubes.
- While meat is grilling, heat oil in a large pan saute in large pan and cook peppers and onions until softened. Sprinkle with favorite premade fajita seasonings or a simple salt and pepper works nicely.
- Once peppers and meat are going, place black beans into a small sauce pan and heat through on low.
- Once all ingredients are made above, layer into your favorite bowl in this order:
- beans, peppers and onions, meat, salsa, guacamole or avocado and garnish with fresh lime juice.
- Spoon Easy Salsa Fresca juice over the top and serve with tortilla chips.
Use these recipes for the some of your ingredients above!
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.