1/2 pound boneless beef top round steak, cut into strips
1/4 pound boneless skinless chicken breast, cut into strips
2 to 3 tablespoons canola oil
1/2 pound uncooked medium shrimp, peeled and de-veined
1 medium green pepper, thinly sliced
1 medium sweet red pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
2 small onions, thinly sliced
2 teaspoons chili powder
1/8 teaspoon cumin (optional)
1 teaspoon salt
1 can (16 ounces) refried beans
1/2 cup shredded cheddar cheese, or shredded colby jack cheese + more if using as a topping
14 flour tortillas (8 inches), warmed


Fry the steak and chicken in oil, stirring frequently to cook gently cook all sides. Add the shrimp, peppers, onions, chili powder, cumin (if desired) and salt. Cook until vegetables are crisp-tender and the meat juices are clear.

Meanwhile, in a large saucepan, cook refried beans and cheese until cheese is melted. You can either spoon over the tortillas and top with meat mixture, or use the beans as a side dish and top the fajitas with your own toppings.

Serve with your favorite fajita toppings such as guacamole, sour cream, salsa or pico de gallo, shredded cheese, etc.

Side dishes which compliment the fajitas are Spanish rice and refried beans.

Makes: 14 fajitas

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