Beef or Veggie Fajitas

Grassfed Ground Beef
Red Bell Peppers
Green Bell Peppers
Red Onion
Tomatoes or Pico de Gallo
Sliced Avocado
Lime wedges
Garlic Powder
Sea Salt
Palm Oil
Large skillet pan.
Optional: Mesquite seasoning

**Veggie option… no beef, lots of veggies of course and increase the amount of black beans per serving.  Or, serve a combination of black beans with brown rice as well. If you follow a Keto Diet, best to add some extra avocado and salsa instead of the rice and black beans.
Amounts: 1 lb. of beef, 2-3 bell peppers and 1 onion will feed 3, possibly 4 people depending on size (child vs. adult), appetite, etc.

  1. Cut up and clean bell peppers and onions…
  2. Heat skillet and up to 1 tbsp of palm oil; figure 1 tbsp oil per lb. of meat.
  3. Add spices… paprika, garlic, sea salt (generous amount of each)
  4. Add meat when spices are slightly sizzling…
  5. When meat appears to be “half” cooked, then add veggies and cook until meat is done. Then turn off heat and cover for 5-10 minutes allowing the juices and flavors to blend together.
  6. Heat black beans on the stove…
  7. Fajitas can be served a few different ways… 1- as just a meat and veggie dish; if you prefer this way, adjust amounts accordingly as you’ll need more per person. 2- with ½ – 1 cup black beans.  3- with ½ cup black beans along with a rice or organic corn tortilla to have more “traditionally.”
  8. Garnish with chopped tomatoes or a fresh Pico De Gallo and sliced avocado. Add Cilantro and lime as well!

    This is a great recipe whether you follow a paleo diet, Ketogenic diet, modified keto nutrition plan, low carb plan or Metabolic Typing. If you’re looking to enhance a low carb plan or even a Keto Diet,  CLICK HERE, or email me any time for a 5-Day Experience!Email me any time to Dani at Nutrition the Natural Way . com with questions or CLICK HERE to follow me on Facebook as well!