Steak and Black Bean Fajitas

Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min
Servings: 4
  • 3 tbsp Filippo Berio Olive Oil, divided
  • 2 red peppers, seeded and thinly sliced
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp chili pepper flakes
  • 1/4 tsp chipotle chili powder
  • 2 tbsp Filippo Berio Classic Balsamic Glaze
  • 2 tbsp lime juice, divided
  • 1 cup canned black beans, rinsed
  • 1/2 cup diced onion
  • 1/4 tsp each cumin and coriander
  • 2 New York strip steaks (8 oz each)
  • 4 large whole wheat tortillas
  • Lime wedges
      • Heat 2 tbsp olive oil in skillet set over medium heat; sauté red peppers, sliced onion, garlic, 1/4 tsp each salt and pepper, chili flakes and chipotle chili powder for about 4 minutes or until softened and golden. Drizzle with balsamic glaze, and 1 tbsp lime juice. Remove from skillet; set aside.
      • Heat remaining oil in skillet; sauté black beans, diced onion, cumin and coriander for about 4 minutes or until onion is softened. Remove from heat and mash beans with remaining lime juice; set aside.
      • Preheat grill to medium-high heat; grease grate well. Season steaks with remaining salt and pepper. Grill for 3 to 5 minutes per side or until internal temperature reaches 145°F for medium-rare. Let stand for 5 minutes; slice thinly across the grain.
      • Warm tortillas in microwave oven for 15 to 30 seconds. Spread black bean mixture down along center of tortillas. Divide pepper mixture and steak among tortillas; fold over tortillas to enclose filling.


      Tip: Serve with guacamole if desired.



    30 Mins or Less

    Ingredient: Beef & Veal

    Cooking Method: Grill

    World Cuisine: Hispanic

    Product: Classic Balsamic Glaze

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