Type what you have

Ingredients

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

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

• ✓ yellow bell pepper
• olive oil
• garlic
• green bell pepper
• onion
• mushroom
• green onion
• lemon pepper

Instructions

1. 1 In a large frying pan over a medium heat, saute olive oil and garlic. Let the garlic saute for 2 minutes, stir in the green and yellow bell peppers. Let the peppers saute for 2 minutes, stir in the onions. After two minutes add the mushrooms and green onions to the frying pan. Season the vegetables with lemon pepper to taste and stir well. Cover the frying pan and cook until all of the vegetables are tender.

By Kim

Ingredients

• ✓ yellow bell pepper
• red grape
• avocado
• red bell pepper
• sweet onion
• cilantro
• lime juice
• garlic salt
• black pepper

Instructions

1. 1 Place the grapes, avocado, red pepper, yellow pepper, onion, and cilantro in a mixing bowl. Season with lime juice, garlic salt, and black pepper. Gently fold the ingredients together until well mixed. Refrigerate 30 minutes before serving.

By AMiller

Ingredients

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

• ✓ yellow bell pepper
• green bell pepper
• red bell pepper
• canola oil
• roma tomato
• green onion
• cilantro
• jalapeno pepper
• garlic
• lime
• salt

Instructions

1. 1 Set an oven rack about 4 inches from the heat source and preheat the oven's broiler.
2. 2 Place bell peppers on a broiler pan, cut-side-down. Brush with canola oil.
3. 3 Broil in the preheated oven until charred, 5 to 8 minutes.
4. 4 Transfer peppers to a bowl and cover with plastic wrap for 5 minutes. Peel off and discard skin and chop peppers.
5. 5 Combine chopped peppers, Roma tomatoes, green onions, cilantro, jalapeno, garlic, and lime juice in a blender. Puree until smooth. Refrigerate salsa at least 1 hour before serving.

By TJ Lombard

Ingredients

• ✓ yellow bell pepper
• seasoned salt
• garlic salt
• black pepper
• cayenne pepper
• oregano
• venison
• vegetable oil
• red bell pepper
• onion
• flour tortilla

Instructions

1. 1 Combine seasoned salt, garlic salt, black pepper, cayenne pepper, and oregano to make the fajita seasoning. Sprinkle two teaspoons of the seasoning over the sliced venison. Mix well, cover, and refrigerate for 30 minutes.
2. 2 Heat 2 tablespoons of oil in a heavy frying pan. Cook bell peppers and onion until starting to soften, then remove. Pour in remaining oil, then cook venison until browned. Return pepper mixture to the pan, season with remaining fajita seasoning, and reheat. Served with the warmed tortillas.

By kellyb

Ingredients

• ✓ yellow bell pepper
• olive oil
• red bell pepper
• green bell pepper
• red onion
• seitan
• soy sauce
• garlic
• chili powder
• paprika
• cumin
• whole grain tortilla

Instructions

1. 1 Heat olive oil in a large skillet over medium heat; cook and stir bell peppers and onion in hot oil until tender, 3 to 5 minutes. Add seitan, soy sauce, garlic, chili powder, paprika, and cumin; cook and stir until seitan is heated through, 7 to 10 minutes.
2. 2 Spoon seitan filling onto each tortilla and fold tortilla around filling.

By MFord

Ingredients

• ✓ yellow bell pepper
• red bell pepper
• orange bell pepper
• olive oil
• impossible burger
• onion
• garlic
• taco seasoning mix
• fire-roasted diced tomato
• mexican blend cheese
• cilantro
• sour cream
• guacamole

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cut bell peppers in half vertically through the stem and remove the seeds. Place cut-sides down in a baking dish to allow excess moisture to drain.
3. 3 Bake in the preheated oven for 10 minutes. Remove from the oven, flip peppers over, cut-sides up, and set aside.
4. 4 Heat oil in a large skillet over medium-high heat. Cook meatless ground beef and onion in the hot pan, breaking up any large pieces, until browned, 5 to 6 minutes. Add garlic and stir until cooked through, about 2 minutes more. Sprinkle with taco seasoning and stir in diced tomatoes until combined. Stir in 3/4 cup Mexican cheese.
5. 5 Stuff peppers with mixture and cover dish with foil.
6. 6 Bake in the preheated oven until peppers are tender, 10 to 15 minutes. Remove foil and top peppers with remaining cheese. Return to the oven and bake until cheese is melted, 2 to 3 minutes. Sprinkle with cilantro and serve each pepper with a dollop of sour cream and guacamole.

By France Cevallos

Ingredients

• ✓ yellow bell pepper
• mango
• green bell pepper
• roma tomato
• corn kernel
• black bean
• apple cider vinegar
• cilantro
• jalapeno pepper
• lime
• red onion
• sugar
• salt

Instructions

1. 1 Combine mango, bell pepper, tomato, corn, black beans, vinegar, cilantro, jalapeño, lime zest and juice, red onion, sugar, and salt in a bowl.

By Roxy Mom

Ingredients

• ✓ yellow bell pepper
• rhubarb
• red onion
• green bell pepper
• red bell pepper
• jalapeno pepper
• cilantro
• roma tomato
• brown sugar
• key lime juice
• salt
• garlic powder
• black pepper

Instructions

1. 1 Stir rhubarb into a large pot of boiling water and cook for 10 seconds. Quickly drain rhubarb and rinse with cold water until cool; transfer rhubarb to a large bowl.
2. 2 Place red onion, green, red, and yellow bell peppers, jalapeño pepper, and cilantro into a food processor and pulse 3 or 4 times to finely chop; transfer pepper mixture to bowl with rhubarb. Stir in tomatoes.
3. 3 Dissolve brown sugar in Key lime juice in a bowl; lightly stir lime juice mixture into rhubarb mixture. Sprinkle salsa with salt, garlic powder, and black pepper and stir salsa again. Refrigerate at least 3 hours to blend flavors.

By Miss Diane

Ingredients

• ✓ yellow bell pepper
• halibut
• shrimp
• sea scallop
• lemon juice
• grapefruit juice
• jalapeno pepper
• onion
• green olive
• ginger root
• brown sugar
• salt
• tomato paste
• tomato

Instructions

1. 1 Stir the halibut, shrimp, scallops, lemon juice, and grapefruit juice together in a glass bowl. Cover, and refrigerate at least 6 hours until the halibut turns opaque.
2. 2 Stir the bell pepper, jalapeno pepper, onion, olives, ginger, sugar, salt, and tomato paste together in a glass bowl until no chunks of tomato paste remain. Drain the seafood, and add to the vegetable mixture along with the tomatoes. Gently stir until evenly combined, then return to the refrigerator to chill at least 15 minutes before serving.

By Eric Debi

Ingredients

• ✓ yellow bell pepper
• salsa
• chicken breast
• tomato
• green chile pepper
• red bell pepper
• green bell pepper
• onion
• jalapeno pepper
• garlic
• corn
• corn tortilla

Instructions

1. 1 Layer salsa, chicken, diced tomatoes, bell peppers, onion, jalapeno, garlic, and corn in a slow cooker, in that order. Stir until everything is coated.
2. 2 Cook on Low until chicken is no longer pink in the center and the juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Remove chicken from the slow cooker and shred with 2 forks. Return to the slow cooker and mix with the sauce to coat.
4. 4 Serve with warm tortillas.

By Kristin Lee K-Lee Conklin

Ingredients

• ✓ yellow bell pepper
• olive oil
• carrot
• onion
• jalapeno pepper
• garlic
• chicken broth
• picante sauce
• lentil
• taco seasoning
• cumin
• cilantro
• lime juice

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil and let heat for 1 minute. Add carrot, onion, bell pepper, and jalapeno; saute for 2 minutes. Add garlic and saute for 30 seconds. Hit Cancel.
2. 2 Add broth, picante sauce, lentils, taco seasoning, and cumin. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Remove the lid and stir in cilantro and lime juice. Ladle into bowls and serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ yellow bell pepper
• pork stew meat
• vegetable oil
• yellow onion
• garlic
• salt
• pepper
• cumin
• chicken broth
• poblano chile
• jalapeno pepper
• tomatillo
• cilantro leaves

Instructions

1. 1 In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and . Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for 1/2 hour.
2. 2 Stir in poblanos, jalapenos and bell peppers. Puree the tomatillos and cilantro in a blender, and add them to the pot. Cook an additional 30 to 45 minutes.

By Clare

Ingredients

• ✓ yellow bell pepper
• cooking spray
• bacon
• egg
• milk
• red bell pepper
• onion
• cilantro
• salt
• black pepper
• crouton
• pepper jack cheese
• cheddar cheese
• swiss cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a square baking pan with cooking spray.
2. 2 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Chop when cool enough to handle.
3. 3 Whisk eggs and milk together in a bowl. Stir in bell peppers, onion, cilantro, salt, and black pepper.
4. 4 Arrange croutons in the bottom of the prepared pan. Layer bacon, pepper Jack cheese, Cheddar cheese, and Swiss cheese on top, then pour egg mixture over top.
5. 5 Bake in the preheated oven until set, 30 to 40 minutes. Remove from the oven; let sit before serving for 20 minutes.

By RCOSTIC

Ingredients

• ✓ yellow bell pepper
• vegetable oil
• onion
• red bell pepper
• green bell pepper
• corn
• black bean
• chicken
• poblano and queso soup
• milk
• lime
• avocado
• corn tostada shell
• cilantro

Instructions

1. 1 Heat the oil in a 12-inch skillet over medium heat. Add the onion and peppers and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally.
2. 2 Add the corn, beans and chicken to the skillet and cook until the mixture is hot. Stir in the soup and milk and heat to a boil. Reduce the heat to low. Cook for 5 minutes.
3. 3 Squeeze 1 teaspoon juice from the lime. Place the avocado into a medium bowl. Add the lime juice and toss to coat.
4. 4 Divide the chicken mixture among the tostada shells. Top with the avocado mixture and cilantro. Season with hot pepper sauce, if desired.

By Campbell's Kitchen

Ingredients

• ✓ yellow bell pepper
• flank steak
• skirt steak
• mojo criollo
• adobo with pepper
• olive oil
• yellow onion
• red bell pepper
• green bell pepper
• sazonador total
• flour tortilla
• guacamole
• salsa pico de gallo
• sour cream
• salsita

Instructions

1. 1 In medium container with lid, or in large ziptop bag, combine steak slices, Mojo and 1 tsp. Adobo; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours. Drain steak, discarding marinade. Bring meat to room temperature.
2. 2 Heat 1 tbsp. oil in large skillet over high heat. Add onions; cook, stirring occasionally, until starting to brown, about 3 minutes. Add peppers to pan. Cook, stirring occasionally, until starting to brown, about 3 minutes more. Season vegetables with sazonador total and adobo; transfer to large serving platter. Cover vegetables with foil to keep warm.
3. 3 Heat remaining oil in skillet over high heat. Add beef; cook, in batches, until brown on all sides, about 10 minutes. Transfer meat to serving platter.
4. 4 To serve, spoon meat and vegetables into center of warm tortillas. Add guacamole, pico de gallo, sour cream and salsita, if desired; wrap and enjoy.

By Goya

Ingredients

• ✓ yellow bell pepper
• orzo pasta
• chickpea
• kidney bean
• black bean
• green onion
• red onion
• red bell pepper
• corn
• cilantro
• salt
• pepper
• canola oil
• lime

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain; transfer to a large bowl.
2. 2 Add chickpeas, kidney beans, black beans, green onions, red onion, bell peppers, corn, cilantro, salt, and black pepper to the bowl. Drizzle oil and lime juice over salad, toss to coat. Refrigerate to chill before serving, at least 2 hours.

By Nancy

Ingredients

• ✓ yellow bell pepper
• mango
• peach
• tomato
• onion
• red bell pepper
• pineapple
• cilantro
• water
• white sugar
• lime juice
• jalapeno pepper
• garlic
• salt

Instructions

1. 1 Place mangos, peaches, tomatoes, onion, red pepper, yellow pepper, pineapple, and cilantro in a large bowl. Stir in water, sugar, lime juice, jalapeño, garlic, and salt until well combined.
2. 2 For best flavor, cover and refrigerate until chilled before serving.

By SerenaBloom

Ingredients

• ✓ yellow bell pepper
• water
• quinoa
• taco seasoning mix
• chicken breast
• butter
• avocado
• red onion
• celery
• spinach
• carrot
• red bell pepper
• cucumber
• jalapeno pepper
• salsa

Instructions

1. 1 Bring water, quinoa, and 1/2 of the taco seasoning mix to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.
2. 2 Mix chicken and remaining taco seasoning mix together in a bowl; let sit for chicken to season, about 10 minutes.
3. 3 Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes. Place chicken and quinoa in a bowl and place in freezer until cooled, about 5 minutes.
4. 4 Combine avocado, red onion, celery, spinach, carrot, red bell pepper, yellow bell pepper, cucumber, and jalapeno peppers in a large bowl; add chicken-quinoa mixture and salsa and mix well.

By Deemcgee

Ingredients

• ✓ yellow bell pepper
• cooking spray
• chicken breast
• salt
• black pepper
• sweet onion
• green bell pepper
• red bell pepper
• tomato
• green chile
• cauliflower rice
• cheddar cheese
• avocado
• salsa
• sour cream

Instructions

1. 1 Spray a skillet with cooking spray and heat over medium heat. Add chicken, season with salt and pepper, and cook, stirring occasionally, until no longer pink, about 7 minutes. Transfer to a plate.
2. 2 Add onion and bell pepper slices to the skillet. Increase the heat to medium-high and sauté until slightly browned, about 5 minutes. Mix in diced tomatoes and cooked chicken. Cook until liquid is mostly evaporated, 2 to 3 minutes.
3. 3 Meanwhile, microwave cauliflower rice following the package instructions for 5 minutes. Let stand for 1 minute.
4. 4 Carefully open the package of cauliflower rice and divide between two bowls. Divide chicken and vegetable mixture evenly between the bowls. Top with Cheddar cheese, avocado, salsa, and sour cream.

By Erin Connolly

Ingredients

• ✓ yellow bell pepper
• chili powder
• cumin
• paprika
• oregano
• black pepper
• garlic powder
• onion powder
• lime
• turkey breast
• vegetable oil
• red bell pepper
• red onion
• jalapeno pepper
• cilantro

Instructions

1. 1 Mix chili powder, cumin, paprika, oregano, pepper, garlic powder, and onion powder together in a small bowl. Squeeze the juice of 1 lime over the turkey breast. Sprinkle seasoning mixture over the meat. Add 1 tablespoon oil. Toss to coat and set aside.
2. 2 Place bell peppers and onion into a bowl and cover with remaining oil. Toss to coat.
3. 3 Preheat an air fryer to 375 degrees F (190 degrees C) according to manufacturer's instructions.
4. 4 Cook the bell peppers and onion in the preheated air fryer for 8 minutes. Shake and cook another 5 minutes. Add jalapenos. Cook for 5 minutes. Open the basket, shake, and place turkey strips in one single layer on top of the vegetables. Close the basket and cook, 7 to 8 minutes. Open, shake the basket to distribute mixture, and continue to cook until turkey strips are a bit crispy and no longer pink in the centers and peppers are tender, about 5 minutes more.
5. 5 Remove the basket and place the fajitas in a bowl or on a platter. Top with cilantro and squeeze juice of remaining lime over.

By Buckwheat Queen

Ingredients

• ✓ yellow bell pepper
• aluminum foil
• olive oil
• lime juice
• chili powder
• brown sugar
• cumin
• paprika
• garlic powder
• chicken breast tender
• red bell pepper
• onion
• jalapeno pepper
• sweet corn
• salt
• pepper

Instructions

1. 1 Combine 1/3 cup olive oil, lime juice, chili powder, brown sugar, cumin, paprika, and garlic powder in a large resealable plastic bag. Mix thoroughly to combine. Add chicken tenders and fully coat. Transfer to refrigerator and marinate for 2 hours.
2. 2 Preheat grill to 425 degrees F. Combine red pepper, yellow pepper, onion, jalapenos, and corn in a large bowl. Drizzle with remaining olive oil and toss to coat. Season with salt and pepper.
3. 3 Center one-fourth of the pepper mixture evenly on a sheet of Reynolds Wrap Aluminum Foil. Place two marinated chicken tenders on top of pepper mixture.
4. 4 Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
5. 5 Grill 15 to 20 minutes in covered grill, or until chicken is chicken is tender and juices run clear or meat thermometer reads 165 degrees F.

By Reynolds KitchensR

Ingredients

• ✓ yellow bell pepper
• olive oil
• chicken breast
• cumin
• mexican seasoning
• cayenne pepper
• onion
• garlic
• red bell pepper
• orange bell pepper
• black bean
• kidney bean
• corn kernel
• corn tortilla
• cilantro
• pepperjack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat the oil in a large skillet over medium heat. Add the chicken and season with cumin, Mexican seasoning and cayenne pepper. Stir in the onion and garlic and cook until chicken is browned, about 5 minutes. Add red, yellow and orange peppers; cook and stir for another 5 minutes, then mix in the black beans, kidney beans and corn. Remove from the heat.
3. 3 Line the bottom and sides of a 9x13 inch baking dish with corn tortillas. Pour in the skillet mixture then top with cilantro and pepperjack cheese.
4. 4 Bake for 25 to 30 minutes in the preheated oven, until the cheese is starting to brown on top. Let stand for 10 minutes, then serve with your favorite Mexican food toppings.

By Anne

Ingredients

• ✓ yellow bell pepper
• black pepper
• salt
• garlic powder
• garlic
• lemon juice
• red wine vinegar
• red onion
• cilantro
• green onion
• hot pepper sauce
• cucumber
• red bell pepper
• avocado
• celery
• tomato vegetable juice cocktail
• clam juice
• tomato juice

Instructions

1. 1 Combine tomato and claim juice cocktail, tomato-vegetable juice cocktail, celery, avocados, bell peppers, cucumbers, hot pepper sauce, green onions, cilantro, red onion, red wine vinegar, lemon juice, minced garlic, and garlic powder in a large nonreactive bowl; season with salt and black pepper. Refrigerate to blend flavors, at least 6 hours.

By Kara Adkins

Ingredients

• ✓ yellow bell pepper
• tilapia fillet
• pea
• chicken bouillon
• tomato paste
• water
• basil
• saffron
• thyme
• bay leaf
• tomato
• garlic
• black pepper
• salt
• orange bell pepper
• onion
• cauliflower rice
• chicken breast
• chorizo sausage

Instructions

1. 1 Place a paella pan over medium-high heat. Add chorizo and cook, stirring to break up any chunks, until browned and crumbly, about 5 minutes. Add chicken; cook and stir until no longer pink in the center and the juices run clear. Transfer chicken and sausage to a plate, leaving drippings in the pan.
2. 2 Reduce the heat to medium and add 2 cups of cauliflower rice. Cook and stir until cauliflower is browned slightly, about 5 minutes. Add onion, bell pepper, salt, and pepper. Stir in garlic and cook until fragrant, about 2 minutes.
3. 3 Pour canned tomatoes into the pan. Add bay leaves, thyme, saffron, and basil; mix well. Return sausage and chicken back to the pan. Stir in water, tomato paste, and bouillon until well combined. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 15 minutes.
4. 4 Remove the lid and fold in peas and remaining 1 cup cauliflower rice. Place frozen tilapia fillets on top of paella mixture; cover and steam for another 10 minutes. Remove the lid and check for doneness. Gently break apart fillets with a wooden spoon and stir to incorporate chunks of fish into paella.
5. 5 Place the paella pan in the center of the table and serve.

By Diana71

Ingredients

• ✓ yellow bell pepper
• cilantro
• avocado
• flour tortilla
• lime
• paprika
• cumin
• onion powder
• garlic powder
• black pepper
• salt
• chili powder
• olive oil
• red onion
• orange bell pepper
• red bell pepper
• shrimp
• cooking spray

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Spray a rimmed baking sheet with cooking spray.
2. 2 Combine shrimp, bell peppers, red onion, olive oil, chili powder, salt, black pepper, garlic powder, onion powder, cumin, and paprika in a large bowl; toss to combine. Spread mixture on the prepared pan evenly.
3. 3 Cook in the preheated oven until shrimp are bright pink and firm, about 8 minutes. Turn on the oven's broiler and cook for an additional 2 minutes.
4. 4 Squeeze lime juice over mixture.
5. 5 Build fajitas on tortillas with avocado slices and cilantro.

By Jrrahurn

Ingredients

• ✓ yellow bell pepper
• cheddar cheese
• enchilada sauce
• black pepper
• salt
• cumin
• lime juice
• chili powder
• cilantro
• black bean
• garlic
• jalapeno pepper
• orange bell pepper
• onion
• olive oil
• quinoa
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.
3. 3 Heat olive oil in a skillet over medium heat. Add onion, bell peppers, jalapeño pepper, and garlic; cook and stir until softened, about 10 minutes.
4. 4 Combine black beans, pepper mixture, quinoa, cilantro, chili powder, lime juice, cumin, salt, and black pepper in a bowl; transfer to a casserole dish. Pour enchilada sauce over black bean mixture; spread sauce evenly over top. Sprinkle Cheddar cheese over sauce. Cover the dish with aluminum foil.
5. 5 Bake in the preheated oven for 20 minutes. Remove foil; continue baking until cheese is bubbling, 10 to 15 minutes more.

By S T Andersen

Ingredients

• ✓ yellow bell pepper
• black olive
• avocado
• tomato
• black pepper
• salt
• cumin
• cilantro
• mexican cheese blend
• black bean
• cooking spray
• garlic
• sweet yellow onion
• olive oil
• black pepper
• salt
• olive oil
• spaghetti squash

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil.
2. 2 Cut squash in half lengthwise. Remove and discard seeds. Drizzle 1/2 teaspoon olive oil over each half and spread with a pastry brush. Sprinkle lightly with salt and pepper. Place cut-side down on the prepared baking pan.
3. 3 Bake in the preheated oven until tender and a steak knife can easily be inserted into flesh, about 30 minutes.
4. 4 Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion, bell pepper, and garlic in hot oil until tender, 5 to 7 minutes. Remove from heat.
5. 5 Remove cooked squash from the oven and reduce oven temperature to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with nonstick cooking spray.
6. 6 Remove strands from squash using a fork or spoon and place them into a large bowl; discard skins. Add sautéed vegetables, black beans, 1/2 cup Mexican cheese, cilantro, cumin, salt, and pepper; mix well. Spoon mixture into the prepared casserole dish. Sprinkle with remaining 1/4 cup Mexican cheese.
7. 7 Bake in the preheated oven until bubbly, 15 to 20 minutes. Remove from the oven and top with tomatoes, avocado, and olives.

By homechef