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!
Ingredients
2.5 lbs Fajita Meat, such as Skirt Steak, Flank Steak, or Chicken Thighs
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.
For those who love cake, cookies, and chocolate, we present to you: Mexican Chocolate Cream Cake! With all the nostalgic flavor of the Mexican hot chocolate we grew up sipping at our grandma’s house, this chocolate cake is decadent and delicious! Save this recipe for birthdays, family get-togethers, and as a dessert after a yummy meal.
Our favorite tostadas growing up were simple—a heaping serving of beans and a handful of cheese! In the spirit of inclusivity at the table, we’ve made this tostada vegan. Just slather on our Vegan Refried Black Beans, guacamole, and all your favorite toppings (endless possibilities include: salsa, hot sauce, lime juice, jalapeños, and cilantro)—we topped ours with pico de gallo and some extra tomatoes!
