1 large yellow onion, sliced into 1/4-inch (6-millimeter) strips
1 green bell pepper, seeds and ribs removed, cut into 1/4-inch (6-millimeter) strips
1 red bell pepper, seeds and ribs removed, cut into 1/4-inch (6-millimeter) strips
kosher salt, to taste
4 flour tortillas, fajita-size
shredded cheese, to taste
salsa, to taste
sliced avocado, to taste
NEXT DAY GRAIN BOWL
1 cup leftover fajita meat and vegetables (225 g)
3 cups cooked quinoa (510 g)
15 oz black beans (425 g), 1 can, drained and rinsed
¼ cup shredded mexican cheese blend (25 g)
¼ cup salsa (65 g)
1 avocado, sliced
minced fresh cilantro, to taste
Nutrition Info
Calories 1082
Fat 29g
Carbs 140g
Fiber 22g
Sugar 6g
Protein 63g
How to Make It
1. Step
Make the tacos: Slice the steak into ¼-inch (6-millimeter) thick strips.
2. Step
Add the steak to a medium bowl with the taco seasoning and toss to coat. Let marinate in the refrigerator for 1 hour.
3. Step
Preheat a large 12-inch (30-centimeter) cast iron skillet over high heat. When the pan is hot, add the oil. Working in batches, cook the steak for about 2 minutes per side, or until the meat is browned and just cooked through. Remove from the pan and repeat with rest of meat.
4. Step
To the same pan, add the onions and bell peppers, then reduce the heat to medium. Cook the vegetables until tender. Season with salt, then add the meat back to the pan and toss with the vegetables.
5. Step
Serve the fajitas in the pan with tortillas, shredded cheese, salsa, and avocado alongside.
6. Step
Make the next-day grain bowl: Reheat the leftover fajitas in a medium pan over medium-high heat until warmed through.
7. Step
Divide the cooked quinoa between 2 bowls. Top with the fajitas, black beans, shredded cheese, avocado, and cilantro.
