Preparation: 20 min. (a.m.) & 10 min. (p.m.)
Serves 12.

You want chicken fajitas—use chicken. You want beef fajitas—use beef! Vegetarian? Got that covered, too. These fajitas are a family favorite.


beef top round steak; skinless, boneless chicken breast;
pork tenderloin; or 24 oz. firm tofu
1 lb.
onion 1 lg
green bell pepper, seeded 1
red bell pepper, seeded 1
yellow bell pepper, seeded 1
salt 3/4 tsp
jalapeño or hot pepper rings from a jar 12
pinto, kidney or black beans, drained and rinsed 1 can (15 oz)
lime juice or 2 envelopes True Lime® crystallized lime 2 T
Zippy Zonya Mexi Mix 4-5 T
6" flour tortillas 12
3 ripe tomatoes, chopped 3
shredded lettuce 1 cup
light sour cream 3/4 cup
(1 T per fajita)


4 to 8 hours before serving:

  • Trim meat well of fat and cut into 6 portions. (Crumble or cube tofu.)
  • Place in slow cooker.
  • Cut onion and bell peppers into strips and place in slow cooker.
  • Add salt, pepper rings, beans, lime juice and Mexi Mix to slow cooker and mix well.
  • Cook on high 4 to 5 hours or on low 7 to 8 hours.

Just before serving:

  • Break meat into bite-sized chunks.
  • Warm tortillas in microwave. 
  • Using tongs or a slotted spoon, remove contents from slow cooker. Assemble fajitas with toppings of your choice.
  • Serve 1 fajita per person with raw veggies, dip and fruit for dessert.

Note: Expect about 1 cup of liquid to be left in the crock pot. Makes an excellent soup starter.

Print the Recipe

Nutrition information

For 1 fajita: 1/2 cup beef mixture, tomatoes, lettuce, sour cream  
Calories 235
Calories from Fat 21%
Fat 5.5 g
Saturated Fat 2 g
Fiber 4 g
Cholesterol 30 g
Sodium 438 mg
Protein 16 g
Total Carbohydrate 30 g
Sugars 4 g
Lickey-split meals by Zonya