These are the best fajitas ever, and a much healthier version of the typically pan-fried greasy fajitas you find in restaurants. I also like to serve them in flatbreads instead of tortillas. — Erin Michniacki, Manhattan, KS
"For lunch one day, I dreamed up these fajitas using leftover black beans I had in the refrigerator and a tomato and peppers from my visit to the local farmers market," relates Linda Rock of Stratford, Wisconsin. "It made a fast and satisfying light meal."
One night, Janice Thompson and her husband started making fajitas before they realized they didn't have any tortillas. "We improvised and served the pork mixture over noodles instead," she relates from Lansing, Michigan. "It's become a family favorite."