Sizzling Fajitas

Warm up this season over sizzling hot fajitas served in a cast iron skillet with all of the glorious fixings. A gorgeous array of bright vegetables are sizzled in a cast iron skillet to perfection...

covered in lime and fajita seasoning served with hot corn tortillas from the tortilleria, rice and beans.

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This meal is hearty, filling, satisfying, serves 4 hungry people or 2 with delicious leftovers. In 30 minutes or less you can be eating fajitas from your cocina / kitchen!

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Ingredients:

• 1 Cup Rice
• 2 Cups Water
• 3 Limes, Freshly Squeezed
• 1 each Red, Orange and Yellow Bell Pepper, Sliced Lengthwise
• 3 Cloves Garlic, Minced
• 1/2 Cup Fresh Cilantro Leaves
• 5 Nopales Pads (Cactus) - Sliced in half, then lengthwise (Use green bell as substitute)
• 1-3 Large Jalapenos - Sliced
• 1 Small - Medium Onion - Sliced
• 1 1/2 Cup Kidney Beans, Pre-Cooked
• 4 Tbsp Fajita Seasoning, Divided
• 12-14 Corn Tortillas, Heated

Peaceful Preparation:

1. Place rice and water together in rice cooker. Press cook, set aside and prepare the meal while the rice cooks.
2. Wash and chop the vegetables.
3. Squeeze 2 limes into a cast iron skillet. Saute the bell peppers and jalapenos for five minutes.
4. Add nopales and saute for 3 minutes.
5. Add the other lime, juiced, and minced garlic. Saute for 1 minute.
6. Add the cilantro and 3 Tbsp. fajita seasoning. Mix together to combine. Turn off heat and cover.
7. Heat tortillas one by one on the stove. I like to use a small cast iron skillet and heat them for about 1 minute each side, until soft. Place in a tortilla warmer or between a clean towel.
8. While heating the tortillas, heat the beans in a little bit of water with 1 Tbps. of fajita seasoning. Heat to warm.
9. Serve hot tortillas with hot rice, hot beans and hot vegetables in a cast iron skillet for sizzling fajitas! Dig in!!!

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