The only thing missing is an avocado.
I would say that everyone should be impressed that I left my safety zone of only cooking chicken and ground turkey, but that’s not true. My dad actually cooked a large roast for vegetable soup, and he had some extra. I decided to put the leftover roast beef to good use.
Fortunately, the roast beef worked well for these fajitas. It was not tough, but it held together in nice strips rather than disintegrating into a million splinters of meat. (I hate when that happens. You won’t be surprised to learn that I also am a bit leery of pulled pork.)
8″ whole wheat tortillas
1 lb roast beef, cooked and sliced into thin strips
1 large yellow bell pepper, sliced
1 large orange bell pepper, sliced
1 small onion, peeled and roughly chopped
2 1/2 tsp cumin
2 tsp chili powder
1 1/2 tsp garlic powder
1 1/2 tsp salt
1 Tbsp cornstarch
3 Tbsp water
dash lime juice
Servings: 4-5 fajitas
Sautee pepper slices and onion in a skillet over medium heat. Before the peppers and onions are finished sauteeing, add the roast beef. Add the cumin, chili powder, garlic, salt, and pepper. In a small bowl stir together the cornstarch and water until the cornstarch is fully incorporated. Add the cornstarch-water to the peppers and meat. Coat the meat and peppers with the seasonings and cornstarch-water. Cook down until the coating sticks to the meat and peppers. Just before removing from the heat, add a dash of lime juice. Place 1/4 to 1/5 of the meat and peppers on a tortilla, and sprinkle a little cilantro over top. Roll up the tortilla and enjoy!