Beef Kidney Bean Fajitas
Transform your taco night with these hearty and flavorful Beef Kidney Bean Fajitas! This vibrant recipe combines tender marinated beef sirloin, protein-packed kidney beans, and a colorful medley of sautéed bell peppers and onions, all perfectly seasoned with a smoky blend of chili powder, cumin, and paprika. A dash of lime juice and soy sauce adds a zesty twist, while optional toppings like creamy avocado, shredded cheese, and tangy sour cream allow you to customize each bite. Wrapped in warm, pillowy tortillas, these fajitas are a satisfying, easy-to-make dinner ready in under 40 minutes. Perfect for family meals or casual gatherings, they’re a delicious way to mix hearty proteins with bold Tex-Mex flair!
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Recipe Information
Ingredients
- 500 grams Beef sirloin, thinly sliced
- 1 cup Kidney beans, cooked and drained
- 2 Bell peppers, thinly sliced (red, yellow, or green)
- 1 Onion, thinly sliced
- 3 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 0.5 teaspoon Dried oregano
- 2 tablespoons Lime juice, freshly squeezed
- 1 tablespoon Soy sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 Tortillas (flour or corn)
- 2 tablespoons Fresh cilantro, chopped (optional)
- 0.5 cup Sour cream (optional)
- 0.5 cup Shredded cheese (optional)
- 1 Avocado slices (optional)
Instructions
In a large mixing bowl, combine chili powder, cumin, paprika, oregano, salt, black pepper, lime juice, soy sauce, and 1 tablespoon of olive oil. Add the sliced beef and mix well to coat. Let it marinate for 15 minutes while you prepare the vegetables.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onion, and sauté for 5-7 minutes or until tender and slightly charred. Remove the vegetables from the skillet and set them aside.
In the same skillet, add the marinated beef along with any remaining marinade. Cook for 5-7 minutes, stirring occasionally, until the beef is browned and cooked through.
Stir in the garlic and cooked kidney beans, and cook for an additional 2-3 minutes, ensuring everything is heated through and well combined.
Return the sautéed vegetables to the skillet with the beef and beans. Toss everything together and adjust seasoning with additional salt or lime juice if necessary.
Warm the tortillas in a dry skillet or microwave until pliable.
Serve the beef and kidney bean mixture over the warm tortillas. Garnish with chopped cilantro, sour cream, shredded cheese, and avocado slices, if desired. Fold or roll up the fajitas and enjoy!
Nutrition Facts
Calories |
3371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.8 g | 201% | |
| Saturated Fat | 55.7 g | 278% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 410 mg | 137% | |
| Sodium | 5739 mg | 250% | |
| Total Carbohydrate | 274.2 g | 100% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 22.1 g | ||
| Protein | 188.6 g | 377% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 655 mg | 50% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 4004 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
