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.
| Ingredients | |
|---|---|
| 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) |
Directions
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.
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 |
