Bella Asada Fajitas Recipes

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'BELLA ASADA FAJITAS



'Bella Asada Fajitas image

Provided by Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 15

1 teaspoon olive oil
2 large portabella mushroom caps, sliced
3/4 cup sliced bell peppers
3/4 cup sliced onion
1/4 teaspoon garlic powder
1/4 teaspoon salt, divided
1/8 teaspoon chili powder
1/8 teaspoon ground cumin
Dash black pepper
1/2 cup chopped tomatoes
1/4 cup roughly mashed avocado
2 tablespoons chopped fresh cilantro
1/2 tablespoon lime juice
6 (6-inch) corn tortillas
Fat-free sour cream or plain fat-free Greek yogurt, for optional topping

Steps:

  • Drizzle a large skillet with oil and bring it to medium-high heat on the stove. Add sliced mushrooms, bell peppers, and onion, and sprinkle with garlic powder, 1/8 teaspoon of salt, chili powder, cumin, and black pepper. Stirring occasionally, cook until veggies are tender, about 6 minutes. Set aside.
  • In a small bowl, combine tomatoes, avocado, cilantro, lime juice, and remaining 1/8 teaspoon of salt. If you like, season with additional chili powder, to taste. Mix well and set aside.
  • Place tortillas on a microwave-safe plate, and microwave for 25 seconds, or until slightly warm. Top each tortilla with about 1/2 cup of fajita veggies and a spoonful of the tomato-avocado mixture. If you like, add a spoonful of sour cream or yogurt as well.
  • Fold and chew!

Nutrition Facts : Calories 275, Fat 8 grams, Sodium 312 milligrams, Carbohydrate 47 grams, Fiber 8.5 grams, Protein 7 grams, Sugar 7.5 grams

SHEET PAN BEEF FAJITAS



Sheet Pan Beef Fajitas image

Treat your family to fajita night with this simple sheet pan beef fajita recipe. A deliciously seasoned flank steak cooks in the oven alongside onions and bell peppers, and is ready in no time to be served on warm tortillas with your favorite toppings, such as avocado, sour cream, and pico de gallo.

Provided by NicoleMcmom

Time 40m

Yield 6

Number Of Ingredients 11

2 medium bell peppers, sliced
1 medium onion, sliced
1 tablespoon olive oil, divided
1 ½ teaspoons salt, divided
1 teaspoon chili powder, divided
¾ teaspoon garlic powder
¾ teaspoon ground black pepper, divided
½ teaspoon ground cumin, divided
1 (1 1/2-pound) flank steak
2 medium limes, quartered
6 (6 inch) flour tortillas, warmed

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a sheet pan with foil.
  • Combine bell peppers, onion, 2 teaspoons oil, 3/4 teaspoon salt, 1/2 teaspoon chili powder, garlic powder, 1/4 teaspoon pepper, and 1/4 teaspoon cumin on the prepared pan; toss to coat. Spread veggie mixture around the sides of the pan creating a space in the center.
  • Place flank steak in center of pan and brush with remaining 1 teaspoon oil. Sprinkle steak with remaining salt, chili powder, pepper, and cumin and rub to evenly coat.
  • Bake in the preheated oven until veggies are tender and browned around the edges and steak is beginning to firm and is hot and slightly pink in the center, 12 to 14 minutes, or to desired degree of doneness. An instant-read thermometer inserted into the center of the steak should read 140 degrees F (60 degrees C) for medium.
  • Transfer steak to a cutting board and rest, 5 to 10 minutes.
  • Thinly slice steak and return to the sheet pan. Add lime wedges and serve with tortillas.

Nutrition Facts : Calories 240.3 calories, Carbohydrate 23.1 g, Cholesterol 26.9 mg, Fat 9 g, Fiber 2.9 g, Protein 17.1 g, SaturatedFat 2.7 g, Sodium 819.6 mg, Sugar 2.8 g

WEEKNIGHT SKILLET FAJITAS



Weeknight Skillet Fajitas image

[DRAFT]

Provided by Food Network

Time 20m

Yield 4 Servings

Number Of Ingredients 6

1 Tbsp. vegetable oil
1 lb. boneless skinless chicken breasts, thinly sliced
1 bag (14 oz.) Birds Eye® Recipe Ready Tri-Color Peppers & Onions Blend
1 tsp. ground cumin or fajita seasoning blend
1 tsp. salt
8 flour tortillas, warmed

Steps:

  • 1. Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 5 minutes.
  • 2. Stir in Recipe Ready Tri-Color Peppers & Onions Blend, cumin and salt. Continue cooking, stirring occasionally, 5 minutes or until chicken is thoroughly cooked.*
  • 3. Serve in flour tortillas. Garnish, if desired, with lime wedges.
  • *Cook chicken to an internal temperature of 165°F as measured with a food thermometer.

CARNE ASADA FAJITAS



Carne Asada Fajitas image

Make and share this Carne Asada Fajitas recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 55m

Yield 4 serving(s)

Number Of Ingredients 18

2 ripe Hass avocadoes
1 tablespoon finely chopped fresh cilantro
1 teaspoon fresh lime juice
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 teaspoon paprika
1/2 teaspoon dark brown sugar
1/2 teaspoon pure chile powder
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon ground cumin
1 lb flank steak, trimmed of any surface fat (about 3/4 inch thick)
extra virgin olive oil
1 medium red onion, cut crosswise into 1/3 inch slices
1 medium red bell peppers or 1 medium green bell pepper, seeded and cut into flat sections
4 flour tortillas (10 inch)
Tabasco sauce

Steps:

  • Make the guacamole: scoop the avocado flesh into a bowl; add the remaining guacamole ingredients; stir with a fork until combined.
  • Cover with plastic wrap to prevent browning.
  • Make the rub: in a small bowl, combine all the rub ingredients.
  • Lightly brush or spray the flank steak on both sides with oil; season steak evenly with the rub.
  • Let steak stand at room temperature for 20-30 minutes before grilling.
  • Lightly brush or spray the onion and bell peppers on both sides with oil.
  • Grill over direct medium heat until tender, turning once; the onion will take 8-10 minutes and the bell peppers will take 6-8 minutes.
  • Cut the onion and bell peppers into bite-sized pieces.
  • Grill the flank steak over direct high heat until cooked to desired doneness, 8-10 minutes for medium-rare, turning once.
  • Remove from grill and let rest 3-5 minutes.
  • Wrap the tortillas in a foil package; grill the package over direct medium heat to warm the tortillas, 2-3 minutes, turning once.
  • To serve: cut the flank steak against the grain into ¼ inch slices.
  • Place the warm tortillas, sliced, meat, onions, peppers, and guacamole in separate serving dishes.
  • Let each person make their own fajita by placing the fillings down the center of each tortilla and adding Tabasco to taste; wrap and serve warm.

Nutrition Facts : Calories 451.7, Fat 25.3, SaturatedFat 6.4, Cholesterol 46.5, Sodium 700.7, Carbohydrate 29.1, Fiber 8.2, Sugar 3.9, Protein 29

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