Spicy Fajitas with Chipotle Refried Beans

Use leftover roast beef to make these fajitas, or buy flank steak for tender meat.

Ingredients:
2 cups of roast beef, sliced thin
1 red bell pepper, sliced thinly
1 green bell pepper, sliced thinly
1 small red onion, sliced in rings
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon cumin
½ teaspoon salt
1 can refried beans
1 teaspoon chipotle hot sauce
¼ cup of cilantro, chopped
Taco size flour or wheat or corn tortillas

Preparation:
Heat the olive oil in a pan.
Cook the vegetables in the olive oil for about 2 minutes.
Remove from the heat.
Cook the beef in the olive oil until brown around the edges. Add the spices to the pan and stir well.
Return the vegetables to the pan, stir to mix, and keep warm.
Heat the refried beans, mixed with 1 tablespoon of chipotle sauce in the microwave for 2-4 minutes, stirring once each minute.
Remove from the microwave and stir in the cilantro.
Warm the tortillas on the stove or in the microwave.
Serve immediately.

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Beef Fajitas

Beef Fajitas

Ingredients:
1 1/2 pounds beef flank or sirloin steak
1 onion, sliced
1 green bell pepper, cut into strips
¼ cup chopped cilantro
2 garlic cloves, crushed
1 Tbsp chili powder
2 tsp. ground cumin
1/2 tsp. salt
1 Tbsp olive oil
1 avocado chopped
1 tomato, chopped
2 cups of lettuce, shredded
Sour Cream
Salsa
8 soft taco size flour tortillas
Refried beans
Carrot sticks

Directions:
Set the table.
Cook the beef in garlic and hot oil. Use a cast iron skillet if you have one.
Add the spices to coat the meat.
Add the onion, bell pepper, and cilantro and cook until crisp-tender.
Serve the meat hot off the skillet. Top the fajitas with the avocado, tomato, sour cream, and salsa.
Serve refried beans and carrot sticks on the side.