1poundboneless beef ribeye steaks, cut 3/8-inch thick,
1/2cupeach red and green bell pepper,
2earscorn, husks and silk removed,
115 ounce canblack beans,
*juice of 1 lime,
1Season steaks lightly on both sides with fajita seasoning; set aside.
2Cut onion and bell peppers into 1/4-inch thick strips. Chop garlic very finely to mince. Cut corn kernels from cobs. Chop cilantro. Rinse and drain black beans. Squeeze lime for juice and set aside.
3Heat a large, non-stick skillet over medium-high heat 2 minutes. Cook steaks, 2 at a time, 1 to 1 1/2 minutes per side. Do notovercook. Remove steaks from skillet; cover to keep warm.
4Return skillet to heat; add oil. Sauté onion, bell peppers, garlicand corn in skillet 5 minutes or until crisp-tender. Add 1 tablespoon fajita seasoning, cilantro, beans and lime juice; stir 1 to 2 minutes until heated through. Spoon over steaks and serve.
No Nutritional Information Available