Steak Fajita Quesadilla’s with Spicy Simmered Pinto Beans
A quick dinner idea that keeps you well under budget. The spicy simmered pinto beans are a great side for these easy steak fajita quesadilla's, loaded with flavor and great for lunch the next day.
Make sure to leave the veggies on a little longer to caramelize for that delicious boost of flavor.
The beans are simmered in broth with jalapeno, onion and garlic to give it a really great authentic taste. I used the leftovers to throw over salads for lunches the next few days afterwards. If you store them in an airtight container, they can last up for four days.
- 1 lb of a good cut of beef, sliced thin against the grain
- 1/2 onion sliced + 1/2 onion diced
- 1 red bell pepper, sliced
- 1 jalapeno, seeded and diced
- 2 garlic cloves, minced
- 1 16oz can pinto beans, rinsed and drained
- 2 tsp cumin
- 1 tsp garlic powder
- 1 tsp chili powder
- salt and pepper
- 1/4-1/2 C low sodium chicken broth
- corn or flour tortillas
- cheese of your choice, shredded
- In a large heated pan, add some olive oil and cook sliced onions and peppers for 4 minutes, then add the beef and cook each side of the beef for 2-3 minutes. The slices of beef should be thin so it shouldn't take long to cook.
- Add in 1 tsp cumin, as well as the chili powder, garlic powder and about 1 tsp each of s&p.
- Remove from heat and set aside.
- In a saucepan, add some oil and cook diced onion, garlic and jalapeno for 2 minutes, then add 1 tsp cumin, pinto beans and 1/4 c broth. Let it simmer and add more broth if needed. Drain the broth after 8 minutes and set the beans aside.
- Assemble the quesadillas with cheese and beef mixture and cook each side for 3-4 minutes, allowing each side to brown.
- Serve with the beans.