Type what you have

Ingredients

• ✓ red bell pepper
• fajita skirt steak
• shrimp
• onion
• green bell pepper
• flour tortilla

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Add skirt steak to the hot grill and cook for 3 minutes per side. Remove steak from the grill and allow to rest for 10 minutes. Skewer shrimp, and cook for 1 minute per side. Remove from the grill.
3. 3 Cut onion into 1/2-inch-thick layers, keeping the rings together. Place onion layers and bell peppers onto the grill and allow to to char slightly, about 2 minutes per side. Remove onions and peppers and roughly chop. Wrap tortillas in foil and warm on the grill, about 3 minutes.
4. 4 Slice steak into strips and remove shrimp from the skewers. Assemble fajitas with steak, shrimp, onion, and bell peppers.

By thedailygourmet

Ingredients

• ✓ red bell pepper
• shrimp
• fajita seasoning mix
• olive oil
• green pepper
• red onion
• flour tortilla

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Place shrimp into a bowl and sprinkle 2 teaspoons fajita seasoning over top. Drizzle with 1 tablespoon oil and toss to combine.
3. 3 Place bell pepper and onion strips into a second bowl and sprinkle remaining seasoning over top. Drizzle with remaining 2 tablespoons oil and stir to combine.
4. 4 Place vegetables in the basket of the preheated air fryer and cook for 12 minutes, shaking halfway through the cook time. Transfer mixture to a large bowl.
5. 5 Place shrimp in the basket of the air fryer and cook for 5 minutes. Flip and cook for 3 minutes more.
6. 6 Divide vegetables among tortillas and top with shrimp.

By Soup Loving Nicole

Ingredients

• ✓ red bell pepper
• fajita seasoning
• olive oil
• shrimp
• yellow bell pepper
• red onion
• jalapeno pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Mix fajita seasoning and olive oil together in a large bowl. Add shrimp; toss to coat.
3. 3 Lay out seasoned shrimp in a single layer on a baking sheet. Add bell peppers, red onion, and jalapeño; mix with shrimp and spread out evenly.
4. 4 Roast in the preheated oven until shrimp are opaque, 8 to 10 minutes. Transfer shrimp to a serving plate.
5. 5 Broil pepper mixture until lightly blackened, 2 to 3 minutes. Transfer to the serving plate with shrimp.

By Jen Cooks For Fun

Ingredients

• ✓ red bell pepper
• zucchini
• yellow squash
• red onion
• mushroom
• olive oil
• cooking spray
• whole wheat tortilla
• cheddar cheese

Instructions

1. 1 Cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil in a large nonstick skillet over medium to medium-high heat until just tender, about 7 minutes. Transfer vegetables to a bowl.
2. 2 Coat same skillet with cooking spray; place one tortilla in skillet. Sprinkle 1/4 cup cheese evenly over tortilla; layer 3/4 cup vegetable mixture on top. Sprinkle 1/8 cup more cheese on vegetables; top with a second tortilla. Cook until golden on both sides, about 2 to 3 minutes per side. Transfer quesadilla to a cutting board; cut into 8 triangles with a pizza cutter. Repeat with remaining ingredients. Serve hot.

By Jennifer Baker

Ingredients

• ✓ red bell pepper
• lime
• olive oil
• fajita seasoning
• chicken breast
• yellow bell pepper
• flour tortilla

Instructions

1. 1 Whisk lime juice, olive oil, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
2. 2 Preheat an outdoor grill to medium heat and lightly oil the grate.
3. 3 Cut bell peppers in half and discard inner membranes and seeds.
4. 4 Remove chicken from marinade and shake off excess. Discard remaining marinade.
5. 5 Place chicken and peppers (cut-side down) on the preheated grill. Cook, turning occasionally until chicken is no longer pink in center, juices run clear, and peppers have nice grill marks on them, about 15 minutes. An instant-read thermometer inserted into center should read at least 165 degrees F (74 degrees C).
6. 6 Cut peppers and chicken into strips and serve on tortillas.

By mikeandmelody

Ingredients

• ✓ red bell pepper
• olive oil
• cremini mushroom
• pinto bean
• taco seasoning mix
• green onion
• water
• whole wheat tortilla

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Add mushrooms and red bell peppers; saute until mushrooms are soft and meaty, about 20 minutes. Add pinto beans, taco seasoning mix, green onions, and water. Stir well; continue to cook until all liquid is evaporated, about 5 minutes more.
2. 2 Divide mushroom filling evenly between tortillas. Add your favorite taco toppings.

By CRAZY4SUSHI

Ingredients

• ✓ red bell pepper
• green bell pepper
• onion
• olive oil
• salt
• pepper
• chicken tender
• fajita seasoning
• flour tortilla

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C).
2. 2 Place bell peppers and onion into a large bowl. Drizzle 2 teaspoons olive oil over top and season with salt and pepper. Stir until evenly combined.
3. 3 Place chicken into a separate bowl and sprinkle with fajita seasoning. Drizzle with remaining 1 teaspoon olive oil and mix with your hands until evenly combined.
4. 4 Add chicken to the air fryer basket and cook for 12 minutes, shaking halfway through. Transfer to a plate to let rest.
5. 5 Add vegetable mixture to the air fryer basket and cook for 14 minutes, shaking halfway through.
6. 6 Divide chicken and vegetable mixture among tortillas.

By Soup Loving Nicole

Ingredients

• ✓ red bell pepper
• green pepper
• onion
• jalapeno pepper
• fajita seasoning mix
• olive oil
• shrimp
• lime juice
• flour tortilla

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Place bell pepper strips, onion, and jalapeño slices into a large bowl. Add 2 teaspoons fajita seasoning and olive oil. Stir until evenly combined.
3. 3 Place shrimp in a separate bowl. Add remaining 1/2 teaspoon fajita seasoning and lime juice. Gently stir until evenly combined.
4. 4 Place vegetable mixture in a grill basket and cook in the preheated grill for 10 minutes. Stir in shrimp and grill for 5 minutes more. Remove the basket from the grill.
5. 5 Place tortillas on the grill and toast for 2 minutes. Divide filling between tortillas and serve hot.

By Soup Loving Nicole

Ingredients

• ✓ red bell pepper
• shrimp
• onion
• green bell pepper
• cooking spray
• fajita seasoning
• lime juice
• flour tortilla

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C) for 3 minutes.
2. 2 Combine shrimp, onion, and bell peppers in a bowl and lightly coat with oil spray. Sprinkle fajita seasoning over the shrimp mixture; mix to combine. Transfer into the air fryer basket.
3. 3 Air fry for 8 minutes. Squeeze lime juice over the shrimp mixture. Serve immediately with warm tortillas.

By thedailygourmet

Ingredients

• ✓ red bell pepper
• butter
• onion
• green bell pepper
• tomato
• green chile pepper
• corn
• pork chop

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Melt 1 tablespoon of the butter or margarine in a large skillet over medium heat. Add the onion, green bell pepper and red bell pepper and saute for 5 minutes. Add the tomatoes and corn and saute for 5 more minutes. Pour this mixture into a 9x9 inch baking dish.
3. 3 Melt the remaining butter or margarine in the same skillet over medium heat. Add the pork chops and saute for 2 minutes per side, then place the chops in the baking dish over the vegetable mixture and cover with aluminum foil.
4. 4 Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until internal pork temperature reaches 145 degrees F (63 degrees C).

By DAVERINO

Ingredients

• ✓ red bell pepper
• vegetable oil
• green bell pepper
• shrimp
• onion
• taco seasoning mix
• water
• flour tortilla

Instructions

1. 1 Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the red and green bell peppers, and onion. Cook, stirring frequently until peppers are hot, but still slightly crisp, about 5 minutes. Remove from the skillet and set aside.
2. 2 Pour the remaining 1/2 tablespoon of oil into the skillet, and add the shrimp. Cook, stirring occasionally, until pink and opaque. Reduce heat to low, and return the peppers and onion to the skillet. Stir in taco seasoning and water so that everything is evenly coated. Simmer until peppers are heated. Serve in warm tortillas.

By ANNEMO

Ingredients

• ✓ red bell pepper
• ground beef
• white rice
• water
• garlic
• corn tortilla
• salsa
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Add cooked rice, water, bell pepper, and garlic to the beef in the skillet; stir and cook until heated through, 3 to 5 minutes. Spoon onto tortillas and roll to close. Place taquitos tightly against each other in an 8x12-inch baking pan. Pour salsa over and top with Cheddar cheese.
4. 4 Bake in the preheated oven until bubbly, about 25 minutes.

By Fuzzi

Ingredients

• ✓ red bell pepper
• zucchini
• broccoli
• carrot
• onion
• button mushroom
• flour tortilla
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Preheat oven to broil. Line a baking sheet with aluminum foil.
2. 2 Place zucchini, broccoli, bell pepper, carrot, onion and mushrooms in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
3. 3 Place two tortillas, side by side, on the prepared baking sheet. On each tortilla layer cheddar cheese, vegetables, then Monterey jack cheese. Top each with another tortilla.
4. 4 Place under the broiler and cook until lightly browned. Carefully turn tortillas and cook on the other side until lightly browned.

By Ginger

Ingredients

• ✓ red bell pepper
• ground turkey
• onion
• jalapeno pepper
• salsa
• sour cream
• taco seasoning
• processed cheese
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Add red bell peppers, onion, and jalapeno pepper; saute until onion is just translucent, about 5 minutes.
3. 3 Mix salsa, sour cream, and taco seasoning together in a large, oven-safe casserole dish. Add the turkey mixture and processed cheese. Mix well. Top with Cheddar cheese.
4. 4 Bake in the preheated oven until top is bubbling, about 30 minutes.

By Chillan

Ingredients

• ✓ red bell pepper
• vegetable oil
• chicken breast
• onion
• tomato juice
• taco seasoning mix
• salsa
• french bread
• cheddar cheese

Instructions

1. 1 Heat the oil in a large skillet over medium-high heat. Add the chicken, and cook and stir until lightly browned, about 5 minutes.
2. 2 Stir in the sliced onions and red peppers, and cook and stir for 5 minutes or until the vegetables are tender. Stir in the tomato juice and taco seasoning, and mix well. Cook mixture until the juice has thickened and the chicken is well coated with sauce, about an additional 7 minutes.
3. 3 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
4. 4 Spread 2 tablespoons of salsa over each slice of French bread. Evenly spoon the chicken mixture on top of the salsa topped bread. Sprinkle each sandwich with 1/4 cup Cheddar cheese.
5. 5 Place sandwiches under the preheated broiler and cook for 5 minutes or until the cheese is melted and beginning to brown.

By laughingmagpie

Ingredients

• ✓ red bell pepper
• garlic powder
• chili powder
• paprika
• basil
• chicken tenderloin
• vegetable oil
• onion
• green bell pepper

Instructions

1. 1 Mix garlic powder, chili powder, paprika, and basil in a large bowl. Add chicken strips; stir to coat with garlic powder mixture.
2. 2 Heat oil in a large skillet over medium heat. Add chicken, onion, green bell pepper, and red bell pepper; cook and stir until chicken is no longer pink and vegetables are tender, 7 to 10 minutes.

By LLIGETT

Ingredients

• ✓ red bell pepper
• vegetable oil
• pork chop
• salt
• rice
• water
• tomato sauce
• taco seasoning mix
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a skillet over medium-high heat. Add pork chops, in batches if necessary; cook until browned on both sides, about 5 minutes. Transfer chops to a 9x13-inch baking dish; season with salt.
3. 3 Pour rice around chops. Combine water, tomato sauce, and taco seasoning in a bowl; pour over chops and rice. Cover the baking dish with aluminum foil.
4. 4 Bake in the preheated oven until rice is tender and liquid is mostly absorbed, about 1 hour. Remove foil; top with bell pepper and Cheddar cheese. Continue baking until cheese is melted, about 15 minutes more.

By Kristi W

Ingredients

• ✓ red bell pepper
• flour tortilla
• chicken breast
• jerk seasoning
• black pepper
• cooking spray
• pineapple
• vegetable oil
• cilantro
• lime wedge

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Wrap tortillas in aluminum foil and heat in the oven.
2. 2 Combine chicken, bell peppers, jerk seasoning, and pepper in a large bowl; set aside.
3. 3 Heat a large skillet over medium-high heat, and coat with cooking spray. Add pineapple and cook until brown, 4 to 6 minutes. Remove pineapple from the pan and set aside.
4. 4 Return the skillet to the stovetop and heat vegetable oil. Add chicken and bell peppers; cook and stir until chicken is no longer pink, about 6 minutes.
5. 5 Stir in cooked pineapple. Serve fajita mixture in warmed tortillas garnished with cilantro and a squeeze of lime.

By SHERRYLYNN2

Ingredients

• ✓ red bell pepper
• cooking spray
• onion
• chicken breast
• fajita seasoning mix
• vegetable oil
• flour tortilla
• sour cream
• salsa
• cilantro

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
2. 2 Spread red bell peppers and onion in the baking dish.
3. 3 Coat chicken strips with a few pinches of the fajita seasoning mix. Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir seasoned chicken until browned, about 2 minutes per side.
4. 4 Place chicken in the baking dish with bell peppers and onion; top with remaining fajita seasoning mix and vegetable oil. Stir until chicken and vegetables are evenly coated.
5. 5 Bake in the preheated oven, stirring halfway through baking, until chicken is no longer pink in the center, about 30 minutes.
6. 6 Spoon chicken mixture into each tortilla and top with sour cream, salsa, and cilantro.

By Dan Wentzel

Ingredients

• ✓ red bell pepper
• olive oil
• green bell pepper
• all-purpose flour
• taco seasoning mix
• chicken breast
• olive oil
• black bean
• salsa
• cheddar cheese

Instructions

1. 1 Heat 1 teaspoon of olive oil in a skillet over medium-high heat until the oil is very hot, and cook and stir the green and red bell pepper until they are starting to become tender, about 5 minutes. Set the peppers aside.
2. 2 Mix flour and taco seasoning in a bowl, and stir in chicken pieces, a few at a time, to thoroughly coat with the flour mixture. Heat 2 teaspoons of olive oil in a large skillet over medium-high heat, and cook and stir the chicken until no longer pink and the coating is browned, about 5 minutes. Stir in the bell peppers, black beans, and salsa, and let the mixture simmer for about 5 minutes to blend the flavors.
3. 3 To serve, sprinkle each portion with Cheddar cheese.

By draynivl

Ingredients

• ✓ red bell pepper
• corn
• couscous
• green onion
• jalapeno pepper
• olive oil
• chicken stock
• cotija cheese
• lime
• basil
• chili-lime seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Trim and partially shuck corn by cutting off any long silk from the top and removing and discarding the outer layer of husk.
2. 2 Place corn directly on the middle rack of the preheated oven and roast for 30 minutes. Remove from the oven and let sit for 5 minutes. Remove and discard husks and silk. Slice kernels off with a knife.
3. 3 While the corn is roasting, place couscous in a heat-proof bowl with green onion, bell pepper, jalapeno, and olive oil.
4. 4 Bring chicken stock to a boil in a small saucepan. Pour boiling stock over couscous mixture and cover tightly with foil. Let sit for 5 minutes.
5. 5 Uncover and stir in roasted corn kernels, cotija cheese, lime juice, and basil. Season with chili-lime seasoning.

By Tim

Ingredients

• ✓ red bell pepper
• vegetable oil
• mojito lime marinade mix
• cider vinegar
• water
• shrimp
• cooking spray
• yellow bell pepper
• onion
• flour tortilla

Instructions

1. 1 Combine oil, marinade mix, vinegar, and water in a large bowl; add shrimp and marinate, 30 minutes.
2. 2 Preheat an outdoor grill to 300 degrees F (150 degrees C) and lightly coat the grate with cooking spray.
3. 3 Cook bell peppers and onion on the preheated grill, 3 to 5 minutes per side. Transfer to a cutting board; roughly chop.
4. 4 Remove shrimp from marinade, shake off excess, and discard remaining marinade.
5. 5 Cook shrimp on the preheated grill until opaque and cooked through, 1 to 2 minutes per side. Transfer shrimp to a bowl; cover with aluminum foil to keep warm.
6. 6 Heat tortillas on the preheated grill, 1 to 2 minutes.
7. 7 Divide shrimp, onion, and bell peppers among tortillas.

By thedailygourmet

Ingredients

• ✓ red bell pepper
• chicken breast
• fajita seasoning
• vegetable oil
• green bell pepper
• onion
• flour tortilla
• cheddar cheese
• monterey jack cheese
• bacon bit

Instructions

1. 1 Gather ingredients, preheat the broiler, and lightly grease a baking sheet.
2. 2 Toss chicken with fajita seasoning, then spread onto the prepared baking sheet. Place under the broiler and cook until chicken is cooked through and no longer pink in the center, about 5 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Heat oil in a large saucepan over medium heat. Stir in bell peppers, onion, and broiled chicken. Cook and stir until vegetables have softened, about 10 minutes.
5. 5 Layer half of each tortilla with chicken and vegetable mixture, Cheddar cheese, Monterey Jack cheese, and bacon bits.
6. 6 Fold tortillas in half and place onto a baking sheet.
7. 7 Bake quesadillas in the preheated oven until cheeses have melted, about 10 minutes. Cut each quesadilla into wedges.
8. 8 Serve with sides of salsa and sour cream. Enjoy!

By Heather

Ingredients

• ✓ red bell pepper
• peach
• red onion
• jalapeno pepper
• black bean
• cilantro
• cumin
• sea salt
• avocado
• lime juice
• olive oil

Instructions

1. 1 Mix peaches, red bell pepper, onion, and jalapeno pepper together in a bowl; gently fold in black beans and cilantro. Season with cumin and sea salt. Fold in avocado and drizzle salad with lime juice and olive oil. Let stand for 5 to 10 minutes before serving.

By Ivy Larson

Ingredients

• ✓ red bell pepper
• chicken breast
• lime
• cumin
• garlic powder
• chipotle pepper
• red onion
• jalapeno pepper
• multi-grain tortilla
• cilantro

Instructions

1. 1 Combine chicken, juice of 1 lime, 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chipotle pepper in a bowl; allow to marinate for 10 minutes.
2. 2 Saute red bell peppers, onion, jalapeno peppers, juice of 1 lime, 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chipotle pepper in a large non-stick skillet over medium-high heat until vegetables are tender yet crisp, about 5 minutes.
3. 3 Transfer chicken mixture to a separate non-stick skillet over medium-high heat; saute until chicken is no longer pink in the center, 5 to 10 minutes.
4. 4 Layer tortillas between paper towels on a microwave-safe plate; heat in microwave until warmed, 10 to 20 seconds.
5. 5 Spoon vegetables and chicken onto tortillas; top with cilantro and lime juice.

By Danielle

Ingredients

• ✓ red bell pepper
• lime juice
• cilantro
• olive oil
• jalapeno pepper
• garlic
• cumin
• beef skirt steak
• yellow onion
• vegetable oil

Instructions

1. 1 Whisk lime juice, cilantro, olive oil, jalapeño, garlic, and cumin together in a large glass or ceramic bowl until well combined. Add skirt steak, bell peppers, and onion; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to 2 hours.
2. 2 Remove steak, bell peppers, and onion from marinade and shake off excess; discard remaining marinade.
3. 3 Heat 1 teaspoon vegetable oil in a large skillet over high heat until oil shimmers. Add steak; cook and stir until browned on all sides and still pink in center, about 3 minutes per side. Transfer steak to a plate, tent with aluminum foil, and rest for 5 minutes.
4. 4 Meanwhile, heat remaining 1 teaspoon oil in the same skillet over medium-high heat. Add bell peppers and onion; cook until just tender but still crisp to the bite, 5 to 6 minutes. Return steak to the skillet; cook and stir until heated through.

By mrsderrer

Ingredients

• ✓ red bell pepper
• olive oil
• garlic
• herb seasoning
• salt
• black pepper
• cauliflower
• red onion
• black olive
• balsamic vinegar
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch baking sheet with foil or parchment paper.
2. 2 Combine olive oil, garlic, Italian seasoning, salt, and freshly ground pepper in a small, microwave-safe bowl. Microwave on High for 20 to 30 seconds. Watch carefully, and remove from the microwave when the oil bubbles. Set aside.
3. 3 Combine cauliflower florets, red onion, and red bell pepper in a large bowl. Pour in the olive oil mixture and stir until all the vegetables are coated. Spread out vegetables on the prepared baking sheet in a single layer.
4. 4 Roast in the preheated oven until vegetables reach the desired doneness, 20 to 25 minutes. Broil if you like additional color, carefully watching that the vegetables do not burn, 1 to 2 minutes.
5. 5 Sprinkle sliced olives over the vegetables and drizzle with balsamic vinegar. Garnish with fresh parsley. Serve warm.

By Bibi

Ingredients

• ✓ red bell pepper
• yam
• avocado
• cilantro
• olive oil
• green onion
• cumin
• lime juice
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place yams on a baking sheet.
2. 2 Bake yams for 40 minutes, or until tender, turning occasionally. Set aside.
3. 3 In a medium bowl, mix together the red pepper, avocado, cilantro, olive oil, green onions, cumin and lime juice.
4. 4 Cut yams in half lengthwise, and fluff the centers with a fork. Top with the avocado stuffing. Season with salt and pepper, and top with shredded Cheddar cheese.

By Lynn Mott

Ingredients

• ✓ red bell pepper
• olive oil
• garlic
• chicken tenderloin
• onion
• black bean
• cilantro
• salsa
• flour tortilla
• mexican cheese blend

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat; saute garlic until fragrant, about 1 minute. Add chicken; cook and stir until chicken is no longer pink in the center, 5 to 7 minutes.
2. 2 Mix onion, red bell pepper, black beans, and cilantro into chicken; saute until onion is tender, about 5 minutes. Stir salsa into chicken mixture until heated through, 1 to 2 minutes.
3. 3 Spoon chicken mixture into tortillas and top with Mexican cheese blend.

By Emily

Ingredients

• ✓ red bell pepper
• refried bean
• chili powder
• vegetable oil
• shrimp
• green bell pepper
• onion
• soy sauce
• fajita seasoning
• lemon pepper
• tostada shell

Instructions

1. 1 Mix refried beans and chili powder together in a microwave-safe bowl. Microwave on high until heated through, about 2 minutes. Cover to keep beans hot.
2. 2 Heat oil in a large skillet over high heat. Add shrimp, green bell pepper, red bell pepper, and onion. Stir in soy sauce, fajita seasoning, and lemon pepper. Cook and stir until shrimp is evenly coated and lightly browned, about 5 minutes.
3. 3 Bring shrimp mixture to the table in the hot skillet. Spread refried beans over tostada shells; pile shrimp mixture on top.

By Ashelena