Beef & Black Bean Fajita Salad

with Kale & Yogurt Dressing

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 510 calories Group 22 Created with Sketch.
    Nutrition Label
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WW Freestyle
06 Smart Points

For a fresh, hearty spin on the flavors of traditional fajitas, we’re serving our beef over a bed of marinated kale tossed with spicy pickled jalapeño, black beans, and a classic duo of sautéed peppers and onion. It’s all brought together with a drizzle of cooling, creamy lemon dressing.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Beef & Black Bean Fajita Salad with Kale & Yogurt Dressing
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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Quarter and deseed the lemon. Cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice lengthwise. Halve, peel, and thinly slice the onion. Drain and rinse the beans. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling.

Cook the beef:
2 Cook the beef:

Separate the beef; pat dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

Marinate the kale:
3 Marinate the kale:

While the beef cooks, in a large bowl, combine the sliced kale, the juice of 2 lemon wedges, and 1 teaspoon of olive oil; season with salt and pepper. Using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Cook the vegetables:
4 Cook the vegetables:

While the kale marinates, add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced sweet peppers and onion; season with salt, pepper, and half the spice blend (you will have extra). Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the beans and cook, stirring occasionally, 1 to 2 minutes, or until heated through. Turn off the heat.

Make the dressing:
5 Make the dressing:

While the vegetables cook, in a bowl, combine the yogurt, the juice of the remaining lemon wedges, and 2 tablespoons of water. Taste, then season with salt and pepper if desired.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

To the bowl of marinated kale, add the cooked vegetables and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked beef. Drizzle with the dressing. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Quarter and deseed the lemon. Cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice lengthwise. Halve, peel, and thinly slice the onion. Drain and rinse the beans. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling.

2 Cook the beef:

Separate the beef; pat dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

Cook the beef:
Marinate the kale:
3 Marinate the kale:

While the beef cooks, in a large bowl, combine the sliced kale, the juice of 2 lemon wedges, and 1 teaspoon of olive oil; season with salt and pepper. Using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

4 Cook the vegetables:

While the kale marinates, add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced sweet peppers and onion; season with salt, pepper, and half the spice blend (you will have extra). Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the beans and cook, stirring occasionally, 1 to 2 minutes, or until heated through. Turn off the heat.

Cook the vegetables:
Make the dressing:
5 Make the dressing:

While the vegetables cook, in a bowl, combine the yogurt, the juice of the remaining lemon wedges, and 2 tablespoons of water. Taste, then season with salt and pepper if desired.

6 Make the salad & serve your dish:

To the bowl of marinated kale, add the cooked vegetables and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked beef. Drizzle with the dressing. Enjoy!

Make the salad & serve your dish: