1 (12 ounce) candiced tomatos with lime and cilantro
12ounces shredded cheese
2bell peppers, thin sliced
3tablespoonsolive oil
1teaspooncumin
1teaspoonchili powder
1teaspooncurry
1 (12 ounce) can refried beans
4cups prepared jasmine rice
1avocado, slices
4lemons
1 (12 ounce) can black olives
NUTRITION INFO
Serving Size: 1 (797) g
Servings Per Recipe:4
Calories: 1405.4
Calories from Fat 455 g32 %
Total Fat 50.6 g77 %
Saturated Fat 17.4 g87 %
Cholesterol 54.5 mg 18 %
Sodium 1926 mg 80 %
Total Carbohydrate202.1 g 67 %
Dietary Fiber 21.9 g87 %
Sugars 10.8 g43 %
Protein 40 g 79 %
DIRECTIONS
Thinly slice pappers.
1. Marinade meat overnight in pineapple juice.
2. Thinly slice peppers into long strips.
3. Chop Spinach.
5. Heat oil and stir fry meat strips for one minute until medium rare.
6. Remove meat from pan.
7. Add peppers to pan with more oil if needed and toss until tender.
8. Add spices and one cup of water OR, preferably, add one one ounce package of prepared fajita sauce mix and once cup of water to a soft boil. Add meat to the pepper sauce and heat through.
9. Serve over soft tortilla shells with chopped spinach and cheese and drained tomatoes.
10 Roll each fajita and microwave if necessary.
11. Serve with additional toppings if desired such as avocado slices or black olives.
12. Squeeze Lemon juice over entire plate for the best experience.
