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Hearty Fajitas

 Hearty Fajitas
"When I need to get dinner on the table fast for my husband and three children, I fix these filling fajitas," relates Elaine Keith of Mineral Wells, West Virginia. "With beef, chicken and shrimp, they satisfy everyone's tastes. They're wonderful with Spanish rice," she adds.
14 ServingsPrep/Total Time: 30 min.


  • 1/2 pound boneless beef top round steak, cut into strips
  • 1/4 pound boneless skinless chicken breast, cut into strips
  • 2 to 3 tablespoons canola oil
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 1 medium green pepper, thinly sliced
  • 1 medium sweet red pepper, thinly sliced
  • 2 small onions, thinly sliced
  • 2 to 3 medium tomatoes, cut into wedges
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 can (16 ounces) refried beans
  • 1/2 cup shredded part-skim mozzarella cheese
  • 14 flour tortillas (8 inches), warmed


  • In a large skillet, stir-fry steak and chicken in oil. Add the
  • shrimp, peppers, onions, tomatoes, chili powder and salt; cook until
  • meat juices run clear and vegetables are crisp-tender.
  • Meanwhile, in a large saucepan, cook refried beans and cheese until
  • cheese is melted. Spoon over tortillas; top with meat mixture.
  • Yield: 14 fajitas.
Nutritional Facts: One fajita (prepared with 2 tablespoons oil, fat-free refried beans and part-skim mozzarella cheese) equals 409 calories,

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Hearty Fajitas (continued)

Nutritional Facts: 10 g fat (2 g saturated fat), 82 mg cholesterol, 788 mg sodium, 49 g carbohydrate, 7 g fiber, 31 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1 vegetable.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.