Happy Easter! Hope you and yours enjoyed a beautiful Sunday with those you love!
I’ll give you a recap of our Easter festivities later, but our dinner last night was itching to be blogged.
Adam actually made this for us last week, but I accidentally deleted the photos I took, so I had him make it again last night! Plus, it’s delicious, so I really wasn’t that sad.
How to Make Veggie Fajitas: Back Porch Style
We love grilling out on our back porch, especially on nights like this. Not too hot, but warm enough to walk barefoot from the kitchen to the grill, and sit outside while things cook. I don’t think we could ever live in a house that doesn’t have a nice grilling space.
Here is what you’ll need:
-1 green bell pepper
-1 red bell pepper
-1 orange bell pepper
-1 jalapeno, optional
-salt & pepper
-1 can refried beans
-1 cast iron skillet
-lemon and/or lime juice
We covered the veggies in olive oil before they went on the grill. And by we, I mean my husband. Kind of obsessed with the sunset light in this photo.
Doesn’t fresh avocado just scream summer??
He peeled the label off the can of refried beans, and in true redneck style, just cooked them on the grill.
Truckee supervised, half inside, half out.
After the veggies were grilled, Adam sliced them up.
Next, he sautéed them in the cast iron skillet, adding minced garlic, and some lemon and lime juice.
While the veggies finished, he grilled the tortillas so they were extra crispy.
And here they are, plated up!
In order, we spread the refried beans, then sprinkled on the cheese, then the veggies, avocado, cilantro, and sour cream.
I have a feeling this will be our summer go-to. Healthy, fresh, and oh so tasty!
If you’re looking to Pin this, pretty please pin the image below 🙂
Do you like fajitas? What do you usually put on your fajitas? What is your favorite meal to grill?