Steak Fajitas with Beans, Rice and Roasted Pablano Guacamole

Fajitas are a good way to work in some vegetables and bring some new flavors to the table.

2 pounds flank steak or sirloin cut not to strips
Juice from 2 limes
1/4 cup finely chopped cilantro
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon dried oregano
1/2 onion minced
3 cloves garlic crushed
1/2 cup vegetable oil

1 1/2 onion cut into strips
1/2 yellow bell pepper cut into strips
1/2 orange bell pepper cut into strips
2 green bell peppers cut into strips
1 teaspoon vegetable oil
1/2 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper to taste

2 Pablano peppers (coated in olive oil and roasted in a 375 degree oven until the skin turns black, then place them in a plastic bag for 15-20 minutes)
2 ripe avocados
1/2 onion finely minced
3 cloves garlic minced
Salt and pepper to taste
Juice from 1 lime

2 boxes Mexican style rice prepared to package directions

1/2 onion minced
1/2 teaspoon chili powder
1/2 cumin
Salt and pepper to taste
2 teaspoons vegetable oil
2 cans vegetarian refried beans

In a small mixing bowl combine the lime juice, cilantro, salt, pepper, cumin, chili powder, oregano, oil and garlic. Place the steak in a plastic freezer bag and pour in the marinade. Seal the bag removing as much air as you can. Make sure to distribute the marinade evenly. Let this sit on the counter for at least 20 minutes. While the steak is marinating on the counter cut all the vegetables and make the guacamole by combining the avocados, onion, garlic, salt, pepper and lime juice. Take the roasted peppers and peel the skin off and remove all the seeds. Mince the peppers very fine and add the, to the guacamole, set this aside. Start the rice. Preheat the counter top grill. Place the steak on the grill. In a large heavy bottom skillet on medium high heat pour in the vegetable oil then add the peppers and onions. Let this cook for 3-4 minutes en add the spices. Stir well and cook mail the vegetables are tender. While the steak is grilling put the vegetable oil, onions and spices into a 3 quart sauce pot. Spoon in the beans, stir to combine all the ingredients and heat through. Once the steak is grilled to you desired done ness ( at least 145 degrees internally) combine the cooked vegetables and the steak in a large serving bowl. Wrap this mixture in a whole wheat tortilla and top with the delicious guacamole with the beans and rice on the side! For more on this recipe or any others please email me at alesia.leah@gmail.com