Growing up in South Texas, we learned early on that you can’t go wrong with a tortilla and some fajitas! Here, we’ve used just that: fajitas and our new Refried Pinto Beans wrapped up in a warm Chickpea Flour tortilla. A simple meal—especially when you use leftover fajita from your weekend carne asada—yet tasty and so filling!
2.5 lbs Fajita Meat, such as Skirt Steak, Flank Steak, or Chicken Thighs
¼ cup Extra Virgin Olive Oil
2 Navel Oranges, juiced
2 Limes, juiced
2 tbsp Apple Cider Vinegar
1 tbsp Garlic Powder
1 tbsp Onion Powder
1 tbsp Coconut Aminos or Tamari
2 tsp Chili Powder
1 tsp Cumin Powder
1 tsp Mexican Dry Oregano
Salt and Pepper to taste
1 package Siete Grain Free Chickpea Flour Tortillas
Siete Vegan Refried Pinto Beans
Combine orange juice, lime juice, olive oil, and all spices in a large bowl. Add beef/chicken and marinate for 4-6 hours or overnight in the refrigerator.
Heat a skillet or grill over medium-high heat. Remove meat from marinade and cook for 8-10 minutes on each side until meat is fully cooked through.
Remove meat from skillet and tightly wrap with foil and let rest for 10 minutes before slicing.
Slice meat thinly against the grain and finish with remaining juices and lime juice.
Serve with warm Grain Free Chickpea Tortillas, Vegan Refried Pinto Beans, salsa, and guacamole of choice.
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April 22, 2022
April 04, 2022
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