By Katherine Sumner
Superbowl Sunday is coming up and most Americans will be serving up a table full of chips-n-dip, nachos and wings. Where are the veggies, I say? With a house full of boys who are looking forward to munching on a little chips-n-dip themselves, I like to cook-up something that doesn't take too much effort but adds a little veggies to the mix. This crockpot fajita recipe is easy to make and served with sautéed veggies to make a meal the whole family will love. So enjoy a lazy Sunday with your family and friends while feeling good about adding in the veggies!
- 1 ½ lbs flat iron steak, preferably grass fed
- 1 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tablespoons soy sauce, preferably the low-sodium variety
- 2 poblano peppers, seeded and chopped
- 2 cloves garlic, minced
- 4 – 5 bell peppers, sliced
- 1 onion, sliced
- 10-12 shitake mushrooms, sliced
- 1 tablespoon olive oil
- 2 cups fresh baby spinach
- 1-2 cups cooked black beans
Other fajita fixings: tortillas, manchego cheese, fresh sliced avocado, cilantro, lime slices, Greek yogurt, and hot peppers
Mix together the dry spices with a fork including the chili powder, cumin, coriander, salt and pepper. Rub the spice mixture over all sides of the flank steak and place it in the bottom of the slow cooker. Sprinkle the soy sauce on top.
Top the flank steak with the diced jalapeno and minced garlic.
Turn the slow cooker onto HIGH and cook for 5 – 6 hours or until the steak can easily be shredded with two forks.
Right before serving, sauté sliced bell peppers, onion, and mushrooms in 1 tablespoon of olive oil for 5-7 minutes.
Drain the meat and peppers well then serve with the recommended fajita fixings.