STEAK FAJITAS
These spicy beef fajitas are packed with fresh flavours and are surprisingly low in calories if you use lean beef. This is a healthy dinner that can form part of a diet of 1200-1500 calories a day. Each serving provides 434 kcal, 30g protein, 46g carbohydrates (of which 16g sugars), 12g fat (of which 4g saturates), 13g fibre and 0.7g salt.
Provided by Justine Pattison
Categories Main course
Yield Serves 4
Number Of Ingredients 17
Steps:
- Season the beef with pepper. Heat half a tablespoon of the oil in large, non-stick frying pan and stir-fry the beef for 1½ minutes, or until lightly browned but not quite cooked through. Tip onto a plate, set aside and return the pan to the heat.
- Add the remaining oil, peppers and red onions to the pan and stir-fry for 5-6 minutes, or until only just softened. Add the cumin, coriander and paprika. Season with salt and pepper and cook for 30 seconds, then stir in the beans, cherry tomatoes and cooked beef. Cook for 2-3 minutes, or until the beans and beef are hot.
- Stir in the chilli and season with salt and pepper. Cook for a few seconds more. Remove from the heat, scatter over the coriander and add a squeeze of lime. Toss lightly.
- Divide the tortillas between four warmed plates. Top with shredded lettuce then pile the beef mixture on top. Spoon the yoghurt over each tortilla and garnish with the coriander. Serve immediately, with extra lime wedges for squeezing.
Nutrition Facts : Calories 1200-1500kcal, Carbohydrate 46g, Fat 12g, Fiber 13g, Protein 30g, SaturatedFat 4g, Sugar 16g
BEEF & KIDNEY BEAN FAJITAS
A spicy fajita filling combining beef and beans. Boneless, skinless chicken breast can be substitutet for the beef steak.
Provided by Rabbit72
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- slice meat into thin strips.
- slice onions.
- slice bell pepper.
- Heat oil in non stick skillet.
- add meat and vegetables and fry until the meat is light brown.
- add remaining ingredients.
- simmer 10 minutes or until done.
- spoon into 2 flour tortillas.
Nutrition Facts : Calories 488.3, Fat 31.9, SaturatedFat 10.7, Cholesterol 99.7, Sodium 480.9, Carbohydrate 17.6, Fiber 5.6, Sugar 5.4, Protein 33.4
SPICY KIDNEY BEAN TACOS
Vegetarian soft tacos with kick! From Bon Appetit, November 1996. Kidney beans have the perfect consistency for tacos. They are hearty, "meaty" and hold their shape well. Jalapeno-stuffed green olives were substituted for pimiento-stuffed; ground cumin was my contribution.
Provided by COOKGIRl
Categories Lunch/Snacks
Time 30m
Yield 8 tacos
Number Of Ingredients 16
Steps:
- Heat the olive oil over medium heat in a large saute pan.
- Add the onions and garlic and cook until the onions are translucent; stirring occasionally, approximately 5 minutes.
- Stir in the green olives, red wine (or red wine vinegar), chili powder and cumin. Stir in the drained kidney beans. Season with salt and pepper to taste.
- Steam the tortillas or heat on the top range element. To do this, set the burner to medium-high heat. Place 1 tortilla on the burner and cook until heated through and slightly charred, about 15 second per side. (Use tongs to flip the tortillas to avoid burning yourself!).
- Heat all the tortillas in this manner and keep covered on a warming tray.
- Tranfer the bean mixture to a large serving bowl. Set out the toppings of your choice and serve with the warm corn tortillas.
Nutrition Facts : Calories 205.5, Fat 3, SaturatedFat 0.4, Sodium 18.5, Carbohydrate 35.4, Fiber 9.2, Sugar 1.2, Protein 10.2
HAMBURGER AND KIDNEY BEANS
Another simple (and fast) yet tastey recipe from my husband's childhood. When I asked Curt the name of this particular recipe, he said, "Hamburger and Kidney Beans". When I asked again, he gave me the same answer. I wanted it to have some really cool name that I could use here on the site, but this is it: Hamburger and Kidney Beans. His mom would cook this and would just serve it plain. It was Curt that added the Mashed Potatoes later. I omitted the recipe for instant mashed potatoes, assuming that you all know how to make them to your own likeing. Of course you can always use real mashed potatoes, but in a time crunch you can use instant, or this would be great for left over mashed as well. You can adjust this recipe easily to fit your family size.
Provided by CookBookCollector
Categories Meat
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Brown and drain ground beef.
- Add Kidney Beans (I always drain one can and use juice from other can) to beef and stir.
- Season to taste.
- Serve over Mashed Potatoes.
BEEF & KIDNEY BEAN STUFFED RED BELL PEPPERS AU GRATIN
Make and share this Beef & Kidney Bean Stuffed Red Bell Peppers Au Gratin recipe from Food.com.
Provided by Lady Di Shea
Categories White Rice
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Saute onions in butter or margarine until tender.
- Add well drained beans, tomato sauce, rice, oregano, and salt and blend together well Stuff halved, cleaned peppers with mixture.
- Place on well oiled cookie sheet or shallow baking dish.
- cover and bake for 50 minutes until peppers are tender.
- Top each pepper with grated cheese.
- Bake about 5 minutes, until cheese melts.
Nutrition Facts : Calories 444, Fat 22.9, SaturatedFat 9.1, Cholesterol 68.7, Sodium 622.2, Carbohydrate 37.2, Fiber 7.6, Sugar 6.7, Protein 23.6
VEGETARIAN FAJITAS
Looking for a quick and easy veggie family meal? Try these meat-free fajitas, loaded with black beans, avocado and peppers, which take just 15 minutes to make
Provided by Lulu Grimes
Categories Dinner, Lunch, Supper
Time 15m
Number Of Ingredients 13
Steps:
- To make the fajita mix, take two or three strips from each colour of pepper and finely chop them. Set aside. Heat the oil in a frying pan and fry the remaining pepper strips and the onion until soft and starting to brown at the edges. Cool slightly and mix in the chopped raw peppers. Add the garlic and cook for 1 min, then add the spices and stir. Cook for a couple of mins more until the spices become aromatic, then add half the lime juice and season. Transfer to a dish, leaving any juices behind, and keep warm.
- Tip the black beans into the same pan, then add the remaining lime juice and plenty of seasoning. Stir the beans around the pan to warm them through and help them absorb any flavours of the fajita mix, then stir through the coriander.
- Warm the tortillas in a microwave or in a low oven, then wrap them so they don't dry out. Serve the tortillas with the fajita mix, beans, avocado and soured cream for everyone to help themselves.
Nutrition Facts : Calories 463 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 8 grams sugar, Fiber 11 grams fiber, Protein 12 grams protein, Sodium 1.6 milligram of sodium
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