1 (16 ounce) can BUSH’S® Pinto Beans with bacon, drained
salt and pepper, to taste
4 (8-inch) tortillas
4 large leaves of iceberg or leaf lettuce
1 1/2 cups shredded Cheddar cheese
1/4 cup sour cream
Instructions
Heat half of the oil in a 10-inch, heavy skillet over medium-high heat. Add cooked flank steak; sprinkle with 1 teaspoon of Fajita seasoning and stir to coat. Remove to plate, keeping partially covered.
2. Wipe skillet; heat remaining oil. Add onion and peppers; cook until slightly crisp. Return steak to pan and stir in beans.
3. Add 1 teaspoon of Fajita seasoning and toss with salt and pepper to taste.
4. Place a tortilla down flat on a plate. Top each tortilla with skillet mixture and sprinkle with remaining Fajita seasoning.
5. Serve topped with sour cream and cheese, if desired
Originally Submitted
7/30/2012
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