Sun Dried Tomato Chipotle Fajitas


Bella Sun Luci Carne Asada Marinade and Sun Dried Tomato-Chipotle Topper and Sauce give new layers and dimensions of flavor to the fajita lifestyle. These ingredients will turn a cook into a chef in 5 minutes. Try this, you'll LOVE it. And you'll shout, "OLE'!"

Print Recipe


  • flank steak
  • 1 12 oz jar Bella Sun Luci Carne Asada Marinade 
  • 2 bell peppers
  • ½ yellow onion
  • Bella Sun Luci Extra Virgin Olive Oil
  • 1 Lime
  • 2 avocados
  • ¼ cup Sun Dried Tomato Chipotle Topper Sauce
  • ¼ cup diced red onion
  • 2 tbsp cilantro
  • 2 tbsp Lemon Juice
  • 1 tsp pepper
  • 1 tsp salt
  • mozzarella cheese, or cheese of your choice


  1. Marinate flank steak with Bella sun Luci Carne Asada Marinade.
  2. Set aside in fridge until ready to grill or pan fry.
  3. Toss in a large bowl chopped bell peppers, chopped yellow onion, 1 tbsp of extra virgin olive oil, juice from ½ of lime, and a pinch of salt and pepper.
  4. Set vegetable mixture aside until ready to cook.
  5. Prepare Guacamole by mashing 2 avocados in a medium sized bowl.
  6. Add ¼ cup Bella Sun Luci Sun Dried Tomato Chipotle, diced red onion, chopped cilantro, lemon juice, 1 tsp of pepper and 1 tsp of salt. Combine and set aside.
  7. Grill or pan fry flank steak at medium to high temperature until desired doneness.
  8. Add a small about of olive oil to skillet, and sauté vegetable mixture over medium to high heat. Cook for 5 - 6 minutes until tender, do not over cook.
  9. Place sliced steak onto tortilla shell, along with cooked vegetables, chipotle guacamole, a spoonful of Bella Sun Luci Sun Dried Tomato Chipotle, a small amout of Mozzarella cheese (or cheese of your choice), and cilantro as garnish.

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