Steak fajita dinner board
5
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
If your family loves taco night, try treating them to fajita night sometime. The combo of seared steak and sweet peppers and onions is absolutely crave-worthy. We serve the fajitas with gussied-up, creamy refried beans and seasoned cauliflower rice that we cook in the same pan as the fajita mixture (so that it picks up some of those flavors).
Ingredients
Cooking spray
4 spray(s)
Fat free refried beans
2 cup(s)
Plain fat free Greek yogurt
3 Tbsp
Smoked paprika
½ tsp
Scallions
1 medium
Bell pepper
2 item(s), medium
Sweet onion
1 large
Uncooked lean and trimmed beef flank steak
½ pound(s)
Ground cumin
1 tsp
Kosher salt
¾ tsp
Black pepper
½ tsp
Uncooked cauliflower rice
3 cup(s)
Corn tortilla
8 tortilla(s), medium
Salsa verde
4 Tbsp
Light cheddar cheese
4 Tbsp
Lime
2 medium
Instructions
1
In a medium microwave-safe bowl, stir together the beans, yogurt, and smoked paprika. Cover and microwave on High until thoroughly heated, 1 ½ to 2 minutes. Uncover and sprinkle with the scallion; loosely cover and keep warm.
2
Coat a large nonstick skillet with cooking spray and heat over medium. Add the bell peppers and onion; cover and cook until softened, stirring occasionally, about 10 minutes. Increase the heat to medium-high, and add the steak, ¾ tsp cumin, ½ tsp salt, and ¼ tsp black pepper. Cook until the steak is browned, stirring frequently, 3 to 4 minutes. Spoon the mixture into a medium bowl. Do not wipe out the skillet.
3
With the skillet still over medium-high heat, add the cauliflower rice and the remaining ¼ tsp each cumin, salt, and black pepper. Cook until just crisp-tender, stirring frequently, 2 to 3 minutes. Spoon into a medium bowl.
4
On a large board or platter, arrange the beans, steak mixture, cauliflower rice, tortillas, salsa verde, cheese, and lime wedges.
5
Serving size: ½ cup beans, ½ cup cauliflower rice, and 2 filled fajitas
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