My Sister Ria's Favorite Fajitas, With Black Beans And Rice

Serves: 3

Brad Rosenbaum

1 January 1970

Based on User reviews:

47

Spice

52

Sweetness

47

Sourness

35

mins

Prep time (avg)

5.3

Difficulty

Ingredients:

2 cup

Beer (mexican)

1

Lime (juiced)

1.5 tbsps

Chili Powder (1/2 palmful)

1

Steak (flank)

8

Flour Tortillas (8-inch)

1 large

Red Bell Pepper (seeded and cut into strips)

1 medium

Onion (yellow-skinned spanish, cut into thin strips)

1

Salt

1

Black Pepper

3 cloves

Garlic (chopped)

1

Jalapeno (seeded and finely chopped)

1 small

White Onion

1 large

Black Bean (can, drained and rinsed)

1 tsp

Ground Cumin

Directions:

1

Combine marinade ingredients in a shallow dish

2

Turn flank steak in marinade and let stand 15 minutes

3

The meat can be placed in marinade in the morning and allowed to marinate until suppertime if you enjoy very strong, spicy flavors

4

The short marinade will result in a milder tasting meat which is more palatable to many not-too-hot taste buds

5

Follow directions on packaged rice and get it simmering, it will take 18 to 20 minutes

6

Heat a grill pan to high heat and sear the flank steak 4 minutes on each side

7

Reduce heat and cook meat 6 to 8 minutes longer, turning occasionally

8

Heat a medium nonstick skillet over high heat

9

Blister tortillas 30 seconds on each side and stack them on a plate

10

Loosely wrap tortillas with foil and place them on the dinner table

11

Add oil to hot pan and sear sliced peppers and onions for fajitas

12

Season peppers and onions with salt and pepper

13

Char edges and stir-fry the peppers and onions until just tender, 2 or 3 minutes

14

Transfer to a platter and cover with loose foil to keep hot

15

Add another tablespoon oil, garlic, jalapeno and chopped onion; saute for 2 minutes

16

Add black beans and spices to the pan and heat through for another 1 to 2 minutes

17

Transfer beans to a serving dish

18

Top beans with cilantro and scallions

19

Remove meat from grill pan and let it rest 5 minutes for juices to distribute

20

Transfer peppers and onions to grill to get the sizzle effect going

21

Slice meat very thin on an angle against the grain

22

Pile meat on top of cooked peppers and onions and take the hot grill to the table, letting rest on trivets or a cool wire rack

23

Stack meat and veggies in warm tortillas and enjoy with a side of spicy black beans