Sizzling Hot
It’s the last week of school and (in preparation for summer holidays) a perfect week to clean out the refrigerator and use up leftovers. One of my kids’ favourite mid-week family dinner options are fajitas. So, whenever we have chicken or beef, I try and remember to make more than we need in order to have leftovers for fajitas the next night.
Last night, we used leftover barbequed roast beef, reheated it on the barbeque, grilled a few peppers and onion, cleaned up some other vegetables in the crisper and threw together a simple, quick and healthy dinner for four.
Grilled Beef and Vegetable Fajitas
You’ll Need
- Leftover steak or roast beef
- 1 red pepper, sliced and grilled
- 1 yellow pepper, sliced and grilled
- 1 red onion, sliced and grilled
- 1 large tomato, chopped
- Lettuce, chopped
- 1 avocado, chopped
- Cheddar cheese, grated
- Whole wheat tortilla wraps
- Sour cream
- Salsa
Prep and Cook
- Preheat the barbeque to 400 degrees.
- Re-heat beef directly on the grill or wrap it in foil.
- Grill peppers and onions over medium heat until browned.
- Prepare and place fajita toppings in small bowls.
- Just before you are ready to eat, wrap tortilla wraps in tin foil on heat up on the BBQ for 3–4 minutes.
- Slice beef into thin strips and serve sizzling hot.
- Place one wrap on each plate and have everyone build their own fajitas.
Good to know: If your family prefers to have their cheese melted, place the completed fajitas in the microwave for 20 sec. prior to serving.
Tomorrow night I am hoping to use up some leftover meat sauce in the freezer to make Sloppy Joes!
What are your favourite dinners to make with leftovers?
