Tangy Beef Fajitas are one of the best ways to enjoy leftover Pot Roast.
Warm. Tangy. Bold. Creamy.
Do I dare say that these were actually better than the original roast itself?
Dang Diggity! I think I'll make another Pot Roast just so there's leftovers to make these again!
I love that this recipe uses up leftovers.
I scarfed two huge burrito sized ones in one sitting. I couldn't help myself. They were just too darn good!!
Tangy Beef Fajitas
Leftover Pot Roast
Various colors sweet/bell peppers - (red, orange, yellow, green)
Sour Cream - Low Fat
French Dressing - Reduced Fat
Olive Oil, Butter, or Cooking Spray for pan
-Slice up onion, cabbage, and peppers into strips
-Dice up leftover Pot Roast. Fresh out of fridge and cold it's nice and easy to slice.
-Heat a TB or so of oil or butter, or use spray, in a pan to medium-high heat.
-Once it is heated, toss in the onions, peppers, and cabbage.
-Sprinkle desired amount of seasoning salt and pepper.
-Saute until vegetables are almost tender crisp.
-Toss in cubed up leftover Pot Roast.
-Stir a couple times and toss around until Pot Roast is heated through and veggies
are tender crisp. (about 1-2 minutes). I like my veggies with a little crunch left in them.
-Remove from heat.
-Heat tortilla shell in the microwave, on a plate for 10-12 seconds.
-Spread a little sour cream on the warm tortilla.
-Top with the warm veggie/meat mixture.
-Drizzle with french dressing.
-Wrap and ENJOY!