Fajita Burritos Recipes

QUICK CHICKEN FAJITA BURRITOS

Steps:

• Cook chicken in a large skillet with oil. Remove cooked chicken; cover and keep warm.
• Add sliced veggies to pan and cook over high heat 10 minutes or until tender and blackened.
• Stir in 3 tablespoons of fajita seasoning (recipe below), 1/4 cup water, and lime juice.
• Bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally.
• Meanwhile, heat beans until hot and shred the cheese. Briefly warm the tortillas.
• Spoon beans, meat and veggies into tortillas and top with cheese, spinach and sour cream, or have people assemble themselves.
• Combine last 10 ingredients in a lidded container - I used an old spice jar - and use 3 tablespoons to equal 1 packet of fajita or taco seasoning.

BEEF FAJITA BURRITO

Steps:

• Heat the oil in a heavy skillet or wok.
• Toss the beef with the cumin and chili powder.
• Cook the beef, peppers, and onions.
• Add the mixture to the tortillas.
• Top with salsa, sour cream, and cheese.
• Roll up the burrito and serve immediately.

BREAKFAST FAJITAS

Steps:

• Preheat the oven to 200 degrees F; arrange the tortillas in a single layer on an oven rack to warm them.
• In a small well-seasoned cast-iron or nonstick skillet, heat the oil over medium-low heat. Sprinkle a few droplets of water into the pan. If they sizzle and evaporate, the skillet is hot enough. Add the bell pepper and onion and saute until soft and fragrant, 8 minutes. Add the mushrooms and the Spice Mix and continue to saute until fragrant and the vegetables are thoroughly warmed through.
• Add the egg whites to the skillet. As they begin to solidify, use a rubber spatula to move them around the pan to mix with the vegetables, so that the liquid parts are exposed to the heat. When all is cooked through, season with salt and pepper.
• Serve straight from the skillet, spooning the fajita mixture onto the warmed tortillas. Serve with Dominic's Salsa or hot sauce (if using), and the sour cream (if using) on the side.
• Combine the chili powder, cumin, garlic powder, onion powder, brown sugar, paprika, cayenne, salt, cornmeal and some black pepper in a small bowl and whisk together. Store in a small jar with a tight-fitting lid. The spice mix will keep up to 2 months.
• Combine the tomatoes, scallions, jalapeno, garlic, cilantro, lime juice and vinegar in a medium serving bowl. Add the salt and pepper. Stir to combine. Let sit at room temperature for 10 minutes, then stir again.

FAJITA BURRITOS

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 4 min. or until chicken is evenly browned. Add onions and peppers; cook 2 to 3 min. or until vegetables are crisp-tender and chicken is done. Stir in dressing; cook 2 min. or until heated through, stirring occasionally.
• Spread beans down centers of tortillas; top with chicken mixture, salsa, cheese and lettuce. Fold in opposite sides of each tortilla, then roll up burrito style.

FAJITA-STYLE VEGAN TOFU BURRITO

Steps:

• Melt margarine in a large nonstick skillet over medium heat. Add squash, bell pepper, onion, and jalapeno. Simmer to your desired level of doneness, 5 to 10 minutes. Add cubed tofu. Cook and stir until heated through, about 2 minutes. Add soy sauce and garlic powder; cook about 5 minutes more.
• Wrap tortillas in a moist paper towel and heat in the microwave on high until soft, about 30 seconds.
• Spread a thin layer of vegan sour cream on each tortilla. Add tofu and vegetable mixture and roll up, burrito-style.

FANTASTIC BEEF FAJITAS

Steps:

• In a large resealable bag, combine marinade ingredients; add beef. Seal and refrigerate for 3-6 hours or overnight, turning several times. , Discard marinade. In a skillet, saute onion and pepper in 1 tablespoon oil until crisp-tender; remove from pan. Pat steak strips dry with paper towels. Add remaining oil and saute meat until no longer pink, about 4 minutes. Return vegetables to pan and heat through. , To assemble, place a spoonful of meat and vegetable mixture on a warmed tortilla and top with avocado, salsa and sour cream. Roll tortilla around filling.