Happy Cinco de Mayo - Beef & Chicken Fajitas, Charros Beans and Rice

This meal was inspired by the amazing basket I picked up last week at my local co-op... they had a Fajita bag for $3 and it came with 3 ginormous bell peppers and an onion to make fajitas with. SCORE! You know how dang pricey red & yellow bell peppers can be plus these were big, bold and beautiful. We also had guacamole and Charros Beans to go along with this. I LOVE MEXICAN FOOD!

I marinated the meat for about 8 hours and found the recipe in my beloved PW cookbook... ah she has great recipes! We have a grilling baskets so we used those to cook the veggies on the grill to get some of the charcoal flavor as well. You can go crazy and put a bunch of toppings on each fajita or you can keep it simple - I like to load my fajita up as you can see by my suggested toppings below.

Beef & Chicken Fajitas

Serves 8

Fajitas, Charros Beans & Toppings

ingredients

• 1 1/2 lb flank steak

• 1 1/2 lb boneless, skinless chicken breasts

• 1/4 cup EVOO plus 2 Tbsp

• 1/8 cup chili powder

• 1 1/2 Tbsp Worcestershire sauce

• 1/2 Tbsp ground cumin

• 1/4 tsp red pepper flakes

• 2 cloves garlic, minced

• Juice of 1 lime and 1 lemon

• 1/2 Tbsp sugar

• 1/2 tsp each Kosher Salt & Freshly Cracked Black Pepper, plus more to taste
• 1 red bell peppers, 1 poblano, 1 yellow bell pepper, 1 green bell pepper sliced
• 8 oz baby Bella mushrooms, thickly sliced
• 1 large zucchini sliced
• 2 medium onions, halved and sliced
• flour tortillas

Toppings: sliced jalapeno, sour cream, cilantro, shredded cheese, pico de gallo, salsa and/or guacamole

directions

1. Blend 1/4 cup EVOO, chili powder, Worcestershire, cumin, pepper flakes, garlic, juice, sugar, S&P until smooth. In 2 separate bags, pour equal amounts over the chicken and steak. Let marinate in the fridge for 8 hours.

2. Preheat the grill over high heat. Toss the veggies with some EVOO, S&P and grill until charred and cooked through. Keep in a warm oven until the meat is done.

3. Grill the steak 5 minutes on each side for medium and the chicken for 10 minutes until cooked through. Let the meat rest for at least 10 minutes so the juices can redistribute. Slice thinly.

4. Meanwhile, warm the flour tortillas and prep the toppings. I served the fajitas with charros beans and the rice on the side.

Enjoy!

This recipe was adapted from Pioneer Woman.