The Egg and I: Fuss-Free Fajitas

Image Credit:  wikimedia.com

Dear Readers,

“The Egg and I” is a series of blog entries, where I share easy, no-fuss ideas for food.  I can always find a way to make a recipe more simple:  Here, I do not use a grill or a skillet.  

You can learn more here:  Fajitas.

You will need the following items:

• Crock Pock or Slow Cooker
• Stove-top sauce pan
• Glass measuring cup for liquids
• Several small bowls OR a tray or dish with divided compartments.

 

This recipe serves 8:

In a Crock Pot or Slow Cooker, cook on High for one hour [or until they look “sautéed” but do not over-cook!]

1 large or 2 medium sweet onions, thinly sliced

2 large or 4 medium bell peppers, thinly sliced

1 [8 ounce] pouch Frontera Classic Fajita Skillet Sauce  [www.fronterafiesta.com]  [free of gluten and preservatives] OR

1 [1.25 ounce] package of Wick Fowler’s All-Natural Taco Seasoning Mix and 3/4 cup water  [1.25 ounce] [www.wickfowler]

Add one of the following to the Crock Pot or Slow Cooker and cook on Low for one hour [or until meat is done but do not over-cook!]

1 pound fowl, beef, or pork, sliced into 1/4 inch strips:  boneless, skin-less  chicken or trimmed skirt steak or flank or round steak or pork tenderloin

[Note: I used Orchard Pond Organics Certified Natural Angus Beef for Fajitas [free of antibiotics and added hormones; all vegetarian feed; humanely raised, on an environmental and sustainable farm:  www.orchardpondorganics.com.]  This is from a local Tallahassee farm!

Prepare the rice on the stove-top:

Tex-Mex or Spanish Rice:  I used Seeds of Change Certified Organic Cuban Style Rice with Brown Rice and Black Beans [5.6 ounces] [www.seedsofchangefoods.com]:  Follow directions on box.

After rice is cooked, add one can of black beans, including the liquid:

I used Certified Organic Westbrae Natural Vegetarian Organic Black Beans [15 ounce] [www.westbrae.com]

Assemble these toppings and spoon them into small serving bowls [with matching lids] OR into a divided container or tray:

Shredded cheese:  I used Certified Organic Valley Fancy Shredded Mexican Blend Cheese [6 ounces] [no antibiotics, synthetic hormones, or pesticides; no animal rennet.]

Sliced black olives:  I used Field Day Natural California Ripe Medium Pitted Olives [6 ounces] [www.fielddayproducts.com]

Plain “full-fat” organic Greek yogurt:  I used FAGE Total All Natural Greek Strained Yogurt, plain.  [If you use “full-fat” Greek yogurt, you will never miss the sour cream.]

Guacamole:  I used Yucatan Organic Guacamole [gluten-free]

Salsa:  I used Garden Fresh Gourmet’s Jacks’ Cantina Style All Natural Salsa

Optional:  corn, diced tomatoes, sliced and seeded jalapeno peppers, pico de gallo, shredded lettuce, diced onions.

Garnish:  fresh, sliced limes and fresh cilantro sprigs

Set out:

Warm, soft flour tortillas, large [or soft non-gluten tortillas, large]:  I used Maria & Ricardo’s Tortilla Factory White Flour Tortillas for Soft Tacos [www.Habar.com]

Each family member or each guest makes his/her own fajita!

 

Enjoy for your family, for company, or pack it up and take to a family in need:  See http://www.takethemameal.com.

Simply yours,

Margot