I’m going on another year as a brand ambassador with the team from Bush’s Beans. We have always really loved Bush’s Beans around here, but I always felt a bit limited in how I used them. I had in my mind that certain beans go with certain foods, and I never thought to switch things up some.
Once I started working with Bush’s Beans I was introduced to how versatile their beans can be. Black beans don’t only have to be for your favorite Mexican dish. White Northern Beans aren’t just for White Chicken Chili. There are so many ways to use beans in dishes you might not have thought to use them in otherwise.
One great example is this Steak and Bean Fajita recipe I adapted from the Bush’s Beans recipe database. I never in a million years would have thought to add Pinto Beans to fajitas! You can bet, after trying this recipe, we will never have fajitas without beans again.
What are some of your favorite ways to use beans in recipes? I’m looking to be inspired!
- 1½ tablespoons olive oil
- 1 flank steak, grilled medium and sliced
- 3 teaspoons Fajita seasoning
- 1 small onion, sliced
- 1 cup green and red pepper (mixed), sliced
- 1 (16 ounce) can BUSH’S® Pinto Beans with bacon, drained
- salt and pepper, to taste
- 4 (8-inch) tortillas
- 4 large leaves of iceberg or leaf lettuce
- 1½ cups shredded Cheddar cheese
- ¼ cup sour cream
- Heat half of the oil in a 10-inch, heavy skillet over medium-high heat. Add cooked flank steak; sprinkle with 1 teaspoon of Fajita seasoning and stir to coat. Remove to plate, keeping partially covered.
- Wipe skillet; heat remaining oil. Add onion and peppers; cook until slightly crisp. Return steak to pan and stir in beans.
- Add 1 teaspoon of Fajita seasoning and toss with salt and pepper to taste.
- Place a tortilla down flat on a plate. Top each tortilla with skillet mixture and sprinkle with remaining Fajita seasoning.
- Serve topped with sour cream and cheese, if desired.
As a lifelong fan of Bush’s Beans, I am proud to be a brand ambassador for them. All opinions expressed are my own.