with peppers, onions, Spanish rice, black beans, jalapeños, and sour cream
$9.95 per serving
Prep & Cook Time:45-55 min.
Cook Within:6 days
A note about serious food allergies
Ever wonder how the fajitas at your Mexican joint get their vibrant color and flavor? Sazón is the reason! It's a mix of ground achiote and culantro, a close cousin of cilantro but with amped up flavor. Achiote are seeds from a small shrub native to the Americas that, when ground, give Latin and Caribbean dishes their characteristic red-orange color and coriander aroma.
Stem, seed, and slice red bell pepper into wide 1 ½" strips. Cut one strip into a ¼” dice. Peel onion and slice into ⅓” thick rounds. Mince one onion round. Slice jalapeño into thin rounds. Discard seeds if you prefer less spice. Drain and rinse black beans. Rinse steaks, pat dry, and rub with ¼ tsp. salt and half the Sazón seasoning.
Cook the Rice
Bring a small pot with 1 ¾ cup water, remaining Sazón seasoning, and rice to a boil. Reduce to simmer, cover, and cook until tender and water has been absorbed, 17-20 minutes. Season to taste with salt, set aside, and keep warm. Heat outdoor grill or grill pan to medium-high heat.
Make the Beans
Heat a small pot over medium-high heat. Add 2 tsp. olive oil, diced pepper, minced onion, and ¼ tsp. salt to pot and cook until vegetables have softened, about 2-4 minutes. Add 1 cup black beans and ½ cup water. Bring to a boil, reduce to a simmer, and cook until liquid has evaporated and bean mixture thickens, about 12-15 minutes. Mash with a potato masher or fork. Season to taste with salt and pepper.
Grill the Vegetables and Steaks
Grill steaks 4-6 minutes on each side, or until steaks reach a minimum internal temperature of 145 degrees. Remove to a cutting board to rest for 5 minutes. Spray grill with cooking spray and grill peppers and onions on each side for 2-3 minutes, or until slightly charred. Remove to a cutting board. Once rested, slice steak and peppers into thin strips.
Warm the Tortillas
Wrap tortillas in foil and warm on grill for 1-2 minutes per side. Alternatively, cover tortillas with a wet paper towel and microwave for 30-45 seconds, or until soft and pliable.
Plate the Dish
Arrange sliced steak and jalapeños on a platter. Serve crumbled queso fresco, rice, beans, salsa, warm tortillas, grilled onions, grilled pepper slices, and sour cream on the side and get ready to have a flavor fiesta!