Fiesta Fajitas | Dinner Party

Hands down its my favorite food to make when guests are coming.  Authentic Mexican…Americanized Mexican, it doesn’t really matter to these taste buds.  I Love it ALL!

Grilled Corn and Red Pepper Fajitas

(serves 3-4)

2 cups corn (fresh or frozen)

1-2 limes, juiced (depending upon how limey you like things)

2 tsp cumin

1 tsp salt

1 T olive oil

2 red bell peppers, sliced thin

1 red onion, sliced thin

Directions:

Preheat oven to 425.

Toss together corn,  olive oil, lime juice,  salt, cumin, bell peppers and onion in a large bowl then spread out on half a baking sheet.

Bake for 20-25 minutes, tossing occasionally, until veggies are cooked.  You can finish them under the broiler if you like.

Spiced Black Beans

2 cans black beans, drained  and rinsed

1/2-1 tsp salt

4 T butter

1 tsp cumin

1/2 tsp oregano

1/8 tsp black pepper

Directions:

Dump all ingredients in a saucepan over medium heat.  Heat and serve. Finish them off under the broiler if you like them crispy.

 

Spanish Rice ( MY FAVORITE RICE!!)

1 cup rice

3 T butter

1 small onion, chopped

2 cloves garlic, minced

2 diced tomatoes or 1 can diced tomatoes

3 cups water

1 tsp salt

1/2-1 tsp cumin

1/2- 1 tsp chili powder

1/4 cup salsa (the secret ingredient)

Saute onions in butter until soft over medium heat.  Add garlic and stir for 30 seconds.  Add the rest of the ingredients.  Bring to a boil and reduce to simmer for 30 minutes or until just a small amount of liquid is left in pan.  Remove from heat, cover, and let sit 10 minutes.  The rice will finish cooking, absorb the rest of the water and stay moist. (Taste before removing from heat…if it’s missing something add a little extra cumin, salt if needed, or dump in a little more salsa…just a little)

Other Fix in’s

Add Seasoned Chicken, skirt steak, cajun tilapia or catfish

Pioneer Woman’s Pico De Gallo and Guacamole  (it’s easy and hard to beat)

Cheese

Sour Cream

serve with tortilla chips and extra salsa and guac!

 

 

 

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