![]() Let each person add their desired toppings and serve. Serve: Place bowls of fajita veggies and pinto beans on the table, with tortillas, sour cream, pico de gallo, guacamole, and fresh cilantro.With four- and five-star reviews, these delicious dinners will make their way into your regular dinner rotation. These colorful recipes highlight seasonal produce like apricots, asparagus, cabbage and peas. Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. Relish the flavors of spring with some of our best dinner recipes.Remove and discard the garlic cloves before serving. Cook for 5 minutes, stirring occasionally, until the veggies are tender. Add the broiled veggies, smashed garlic cloves, chili powder, garlic powder, smoked paprika, and the remaining ½ teaspoon kosher salt. ![]() ![]() Saute the veggies: Once the veggies are done in the broiler, finish them on the stove by heating the remaining 2 tablespoons oil in a cast iron skillet or large non-stick skillet over medium high heat.Taste and stir in another ¼ teaspoon kosher salt. Heat over medium heat and cook until warmed through and the sauce is thickened, about 6 to 8 minutes. Cook the beans: Meanwhile in a skillet, whisk together the ingredients for the Homemade Fajita Sauce. Drain and rinse the pinto beans and add them to the skillet.Place in the broiler and broil 8 to 10 minutes, stirring halfway through, until softened and blackened on some edges. Spread the veggies on a parchment lined sheet pan. Place them in a bowl and toss with 2 tablespoons oil and 1 teaspoon kosher salt. Remove the stems and slice the portobello mushrooms. Thinly slice the bell peppers and thinly slice the onion.
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