1.5 lbs flank or skirt steak, cut into thin strips
1 onion, sliced into strips
1/2 each of colored bell peppers (red, yellow, orange, green), cut into strips
4-5 garlic, finely chopped
1/4 cup olive oil
1/3 cup lime juice
1/4 cup cilantro, chopped
1 Tbsp Worcestershire sauce
Salt & Pepper to taste
Mix all fajita seasoning ingredients in a bowl.
Marinate steak with 2-3 Tbsp of fajita seasoning, lime juice, cilantro, garlic, Worcestershire sauce and olive oil and refrigerate for 2-8 hours.
When ready to cook, heat 1 tablespoon of oil in skillet and sauté onion and bell peppers along with 1 tsp of fajita seasoning. Cook for 5-6 minutes till they get soft yet retain the crunch. Remove to plate.
Heat 2 tbsp oil or butter in the same skillet and stir in marinated steak strips.
Keep on stirring on high flame to give it a quick sear. You can stir in 1 Tbsp of fajita seasoning for extra flavors. Cook for 2-3 minutes for medium rare.
Arrange the fajitas along with peppers and optional toppings in skillet or platter and serve.
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3 cups frozen diced hash brown potatoes (12 ounces)
1/4 cup olive oil
Kosher salt and fresh ground black pepper
2 tablespoons butter, divided
6 eggs (or substitute Tofu Scramble for vegan)
1/2 cup cheddar cheese, plus more for topping
8 small tortillas (flour for authentic, corn for gluten-free)
Fresh cilantro, torn
Hot sauce (optional)
Pickled red onions (optional)
Jalapeno slices or pickled jalapeños (optional)
Cook the potatoes: Cook the diced hash brown potatoes from frozen, according to the package instructions. Or heat 1/4 cup olive oil in a skillet and add the potatoes, cooking 12 to 15 minutes and stirring occasionally until browned. In the last minute or so, add 1 tablespoon butter. Season with about 1/4 teaspoon salt and fresh ground black pepper.
Scramble the eggs: In a medium bowl, crack the eggs and whisk them together until well-beaten. Stir in 1/4 teaspoon kosher salt and plenty of fresh ground pepper. In a skillet, heat the butter over medium heat. Tilt the pan to ensure the entire pan is coated in the melted butter. Pour in the eggs. Keep the heat on medium. When the eggs just start to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Scrape occasionally until the eggs form soft folds, about 1 to 2 minutes total. Add the cheese and remove them from the heat just before they are fully hardened.
Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.
Assemble the tacos: Place the potatoes and scrambled eggs into the warmed tortillas. Top with pickled onions, fresh cilantro, salsa, hot sauce, pickled onions, and jalapeno slices. Serve immediately.
This delicious recipe and photos were created by ACoupleCooks.com, we simply shared it! Check them out for more great ideas!
For serving: shredded lettuce, tomatoes, sour cream, jalapenos
Preheat the oven to 375°F.
In a large nonstick skillet, brown the beef over medium high heat, breaking up with a spoon as it cooks. After the beef has cook through, drain the grease if necessary.
Return the beef back to the skillet and add the taco seasoning, salsa, and water. Bring to a simmer, lower heat and simmer, uncovered, for 5 minutes. Stir occasionally. Stir in the cream cheese until smooth and well combined.
Transfer the meat mixture to a 11X7 baking dish. Top with the Fritos, sprinkle shredded cheese over the top, and bake for 5-10 minutes, or until the cheese is hot and bubbly. Serve immediately with optional toppings.
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Prepare your black bean and corn mix. Add the chopped onion and crushed garlic to a frying pan with the olive oil. Add the cayenne pepper and cumin and sauté until the onions are softened. Add in the black beans and corn and sauté until warmed and well mixed with the spices. Add in sea salt and black pepper to taste. Set aside.
Prepare your guacamole. Mash the avocados, squeeze in the lime juice and add sea salt and black pepper to taste. Set side.
Grate the vegan cheese and set aside.
Heat up a frying pan (dry, no oil) and then add 1 tortilla to the pan. Let it toast a little on one side until very slightly browned, and then flip it. Add some black bean and corn mix to one side of the tortilla, topped with some guacamole and then some vegan cheese. Fold the tortilla over to close it. Pat down with your spatula so that the top sticks. Cook for a couple of minutes before flipping and cooking for a couple of minutes on the other side so that both sides are nicely browned and toasted.
Remove from the pan and repeat with the next tortilla until all 8 tortillas are finished.
Cut each quesadilla in half (or even into quarters if you prefer) and serve.
This awesome recipe and photos were created by LovingItVegan.com, we just shared it! Check out their website for more awesome recipe ideas!
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash
1 red bell pepper, chopped into 1-inch pieces
1 cup cherry tomatoes, sliced
extra-virgin olive oil, for drizzling
1 cup cooked black beans, drained and rinsed
1 avocados, diced
1 serrano pepper, sliced, optional
crumbled cotija cheese, optional
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce
1/3 cup tomatillo salsa
1/4 cup pepitas
handful of spinach
2 tablespoons extra-virgin olive oil
lime juice, to taste
sea salt and freshly ground black pepper
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make the sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, and cotija, if using, and generous scoops of sauce. Serve with extra sauce on the side.
This delicious recipe and photos were created by loveandlemons.com, we simply shared it! They have so many awesome recipes, you should definitely check them out!
2-3 teaspoons of Nutrient Rescue Green Shot powder
½ t salt and a good grinding of pepper
natural nacho chips (or quinoa & chia chips)
sliced avocado to serve
Heat the oil in a large pot over a medium heat, add the onion and garlic and cook for 2-3 minutes until soft. Add the cumin powder. Cook for one minute until fragrant.
Add the drained black beans, red kidney beans, cannellini beans, tomato puree and tomato paste and bring to a gentle simmer, stirring frequently to lift any extra goodness that might have stuck to the bottom of the pan. Simmer for 10 minutes until the flavours have combined. Season with salt and pepper. Just before serving, stir in 2-3 teaspoons of Nutrient Rescue Green Shot powder.
Turn on the grill to high and place a grilling rack at the top of the oven.
To serve, put a layer of nacho chips on a plate, then some bean
mixture and a sprinkling of grated cheese (if desired). Melt under the grill briefly – keep an eye on it so it doesn’t burn. Repeat for the rest of the meals. Serve immediately with the sliced avocado on the side.
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