Beef & Chicken Fajita Filling

8 oz. thinly sliced beef skirt steak or top sirloin
8 oz. thinly sliced chicken breast
1 cup red bell pepper thinly sliced (1/2 bell pepper)
1 cup green bell pepper thinly sliced (1/2 bell pepper)
1 medium onion thinly sliced
2 teaspoons ground cumin
1 teaspoon ground red pepper
1/2 teaspoon smoked Hungarian paprika
1/2 teaspoon Himalayan pink salt
1/2 teaspoon garlic powder

Serve with various toppings, examples; in a tortilla with lettuce, cheese, sour cream (or plain yogurt) and salsa; flax & whole wheat pita pocket with your favorite toppings; on top of a salad; on rice or quinoa.

This will keep un-cooked a couple days if well covered in the refrigerator. Be sure to cook everything by the 3rd day.

Combine all ingredients and let sit in refrigerator for 45 minutes. Cook in portions of approximately 1 cup in a medium hot to hot pan until meat is no longer pink & vegetables are slightly charred. If you try to cook in larger portions the meat will steam and not char which is a big difference in texture and taste.

Serving Size: 6 3/4-cup servings