Meal Prep Fajitas with Corn and Black Beans
Who wants a quick and simple weeknight fajita meal? A combination of make ahead components paired with fresh tortillas, salsa, and guacamole or sliced avocado make this a weeknight favorite.
Recipe makes 4 servings and takes about 35 minutes to prep with about 20 minutes of seasoning time for the meat. The trick to making this dish quick to prepare is to prepare the corn and onions while the flank steak is resting with the fajita seasoning. Another great tips is to slice all your veggies while the oven is preheating.
1-1⁄4 pounds Flank Steak
1 tablespoon Fajita Seasoning
1 Yellow Onion
2 cans Canned Black Beans (drained)
1 pound Frozen Corn
1 Jalapeño Pepper
1 tablespoon Olive Oil
1⁄4 Red Onion
1 cup Guacamole
12 Corn Tortillas
3⁄4 cup Salsa
1⁄4 teaspoon Salt
Season flank steak with fajita seasoning for about 20 minutes at least.
Cut flank steak into 4 pieces. Heat cast iron pan and sear on each side of steak for about 30 seconds. Remove and chill.
Slice yellow onion into 1/4" thick rounds and cook on low heat for 10-15 minutes until tender. Remove and chill.
Dice red onion into fine dice. Dice jalapeno into small pieces (remove seeds if you don't like it spicy.
Toss together corn, red onions, jalapenos, oil, and salt and roast in 400F oven for about 12-15 minutes, stirring occasionally while cooking. Cool when complete.
Drain liquid from beans.
In oven ready container place beans, flank steak and corn in container. Top steak with onions. Heat in oven at 375F for about 10-15 minutes until heated. Remove flank steak and slice into thin strips prior to consuming.
Garnish with lime wedges, salsa, and avocado or guacamole.
Calories: 769kcal, Carbs: 89g, Protein: 48g, Total Fat: 27g, Saturated Fat: 6.9g, Sodium: 1042mg, Fiber: 20g, Added Sugar: 0g, Fruits: 0.25 servings, Vegetables: 0.72 servings