This is the easiest fajita recipe e v e r . Guys, if you are looking to just throw a bunch of ingredients in a pan and cross your fingers and hope some magic happens this is the one. (Well, there is some logic behind it.) But in all seriousness, this bad boy is freak’n easy, fast, your most complicated job is chopping and than WHAM! You have a kick-in-the-butt delish dinner!
Well here is why this is so great. You control the ingredients. Theres nothing better than a little creativity in the kitchen! So when we come to the herbs and spices I am going to say give it a “generous sprinkle” So hey, if you like a lot of garlic or maybe a big kick, give it more of this or that. Get it? Also, If you want to sub in some jalapeño peppers for a bell pepper for a fiery burst, go for it, this is your canvas! This recipe is a great foundation that you can build on to customize your favorite toppings and flavors without being worried about an “imbalance” of ingredients.
Yeah, I know I built it up to be pretty majestic so I better deliver. Yeah, yeah. Well, here it is:
What you’ll need:
I lb of beef chuck roast cut into cubes (you can substitute any meat of choice here.) This happened to be what we had on hand and I love the hearty flavor!
4 bell peppers
4 yellow onions
6 garlic cloves, minced
2-3 tbsp olive oil
Generous sprinkle of paprika, pepper, salt, basil, cumin and chili powder.
How to Make:
- Slice the meat and vegetables according to likeness and place on sheet pan as you go.
- Sprinkle vegetables with olive oil and seasonings and give it a good toss with your hands.
- Place in cool oven and broil for about 35 minuets or until meat is fully cooked.
Note: We enjoy making fajita bowls with this as well! Just sauté coconut rice with a tbsp of coconut oil until soft, and serve along side! You’ll be making this dish again and again!
Enjoy!
