Steak Fajita Bowls

In this household we look forward to Taco Tuesdays more than pretty much anything. Except the holidays. Every week I try to make a different recipe, but there is only so many ways to make tacos. So we have adapted it to a few Mexican dishes. Mostly tacos, fajitas, burritos, rice, and quesadillas . I guess I should change it to Mexican Monday. Here is one of our favorites.

Steak Fajita Bowls

1 pound flank steak, cut into 1 inch strips

OR

3 boneless chicken breasts, cut into chunks

2 medium bell peppers, sliced

1/2 onion, sliced

12 cherry tomatoes, cut in half

1 can black beans, drained

1 package ready rice

2 tablespoons vegetable oil

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon cumin

1/2 teaspoons chili powder

1/4 teaspoon cayenne pepper

1/2 teaspoon onion powder

1 teaspoon white sugar

shredded cheese (your choice-we use a shredded queso by Kraft)

Combine all spices and sugar in a bowl. Set aside.

Saute peppers, onions, and meat in oil on medium to high heat.

Prepare rice according to directions on package.

Once the vegetables are the way you like them (we like them slightly crunchy), add tomatoes to skillet. Reduce heat and simmer for 5 minutes.

Add beans and rice to skillet.

Remove from heat.

Stir in spice mixture. Be sure to evenly coat.

Put in bowl, top  with cheese, and enjoy!