Beef and vegetable fajitas from The Make-Ahead Cook: 8 Smart Strategies for Dinner Tonight: More Than 150 Kitchen-Tested Recipes You Can Prepare on Your Schedule by America's Test Kitchen Editors

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Notes about this recipe

  • mharriman on June 12, 2021

    I love it when cookbooks include recipes for leftovers, and this one was good for the remaining slow cooked roast from the main recipe. I made homemade refried kidney beans as a base on the tortilla and added guacamole and sour cream as toppings. Recipe produces basic, standard fajitas that aren’t extraordinary but still as good as what I’ve had in most Tex-Mex restaurants. One quibble- bought an entire can of chipotle chiles in adobe sauce for 1 1/2 teaspoons in recipe which I wouldn’t bother with if I make it again.

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