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Fajitas With Borracho Beans

Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
4  People


Recipe makes 4 Servings

1 Lb H-E-B Marinated Beef Fajitas
1 Tbsp herb stuffing mix
2 medium red bell peppers, sliced into strips
2 medium green bell peppers, sliced into strips
1 large sweet onion, sliced into strips
4 cup(s) H-E-B Chicken Broth
30 Oz H-E-B No Salt Pinto Beans, drained
16 1/2 Oz Hill Country Fare Refried Beans
12 Oz H-E-B Medium Pico de Gallo
6 Oz Tecate (Mexican beer)
1 Tsp salt
1 Tbsp H-E-B Hot Sauce Crinkle Kettle
4 H-E-B Flour Tortillas
4 Tbsp ground black pepper
4 Tbsp garlic powder
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Season fajitas with Adams Rub then grill fajitas over hot charcoal until juices run clear.
Grill peppers and onions on the grill or in a pan on the stove top until soft and caramelized. Set aside.
Slice fajitas into strips set aside.
Borracho beans: Combine all ingredients except tortillas, sour cream and cheese and simmer for 30-45 minutes until mixture reduces and thickens a bit.
Place fajitas inside flour tortillas and top off with sour cream and cheese. Serve with borracho beans.



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