This meal was created with help from Old El Paso’s Taco Dinner Kit. We usually prefer homemade, fresh ingredients but sometimes it’s hard to ignore the convenience of a dinner kit. Old El Paso’s kit includes both hard and soft taco shells, mild taco sauce, and a taco seasoning packet. The other nice thing about using one of these kits is that we don’t have a ton of shells left over, although we both thought the soft shells weren’t the best quality. I’d really like to try making my own tortillas, but I’ll save that for another post. This is sort of a make-as-you-please dinner, but I’ll give you an idea of how I prepared the fajita filling and the rice. I also served Mexican roasted potatoes (2 medium russet potatoes, chopped, doused in olive oil and 1/2 a taco seasoning packet (or a mixture of your favorite spices) — roast in oven heated at 425 degrees F for about 30 minutes).
- Old El Paso Taco dinner kit (or your favorite taco shells, taco sauce – about 1 cup, and dry taco seasoning – you’ll need about 1/2 cup)
- 1 lb. extra firm tofu (drained and pressed)
- 2 small bell peppers, sliced
- 1 medium onion, sliced
- 2-3 cloves garlic, minced
- 3 Tbsp. oil
- Vegetarian refried beans (I used Old El Paso for these, too)
After tofu is pressed, cut into 3 slabs. Cut each slab lengthwise into 4 strips (so you end up with about 12 or so 1/4″ strips). Pour pouch of taco sauce (about 1 cup) over tofu and toss gently to coat. Let sit for a few minutes while you prepare the other veggies. Fry the tofu, sauce and all, turning occasionally until golden. Set the tofu aside, and add peppers and onion to pan. Stir fry about 7 minutes. Add a quarter of the taco seasoning (about 1/8 cup) and a few tablespoons of water. Stir to coat veggies. Add garlic in last minute or so of cooking. After the veggies are softened and brown, add tofu back to the pan and heat through. In the meantime, heat beans in a pan with a little bit of water and a quarter of the taco seasoning. Stir to combine and let warm. To serve the fajitas, I like to cover a soft tortilla with beans and wrap it around the hard taco shell. Stuff the inside with the fajita mixture and rice (recipe below).
- 1 1/2 c. dry brown rice
- 1/2 packet taco seasoning
- 1 (8 oz.) can petite diced tomatoes (drained)
- 1 (8 oz.) can Rotel
- 2 Tbsp. tomato paste
- 1 (8 oz.) can black beans (drained and rinsed)
Add rice and 3 cups water to pan. Bring to a boil, then simmer 45 minutes, covered. Let rest for 15 minutes without removing lid. After resting, fluff rice with a fork and stir in remaining ingredients. Heat to warm through.