pheasant fajita's with refried beans and guacamole

How To Make pheasant fajita's with refried beans and guacamole

• 1

  Prepare Pheasant breasts by slightly flattening and cutting into strips. Add to a Ziploc plastic bag. Make sauce by combining water, wine, Olive oil and Fajita mix. Add sauce to Ziploc plastic bag and put in the fridge for about 15 or 20 minutes.
• 2

  Preheat oven to 350 degrees. While waiting, make refried beans. Grease a 8 x 8 casserole or glass dish. Spread refried beans in bottom, and top with Rotella tomatoes and cheese. Depending on how much you like tomatoes and cheese, add what you like. I used 3/4 of a can of the Rotella tomatoes and 1 cup of cheese. Fresh grated is the best. Once oven is preheated add to oven. Cook for 20 - 25 minutes or until cheese is melted and starting to brown.
• 3

  Cut up vegetables. Add Pheasant mixture and vegetables to a large fry pan and cook on medium high heat until vegetables are tender and Pheasant is cooked through. About 12 - 15 minutes. I used a lid to begin with, to cook the meat through. I removed the lid to cook down the liquid and finish cooking the vegetables. If you like crispier vegetables, don't use a lid. My husband likes the vegetables well done.
• 4

  Prepare tortilla's according to package directions. Assembly Fajita's. I put guacamole inside the Fajita, but I love guacamole. Serve with the Refried Beans, your favorite Picante sauce or Salsa, and more guacamole on the side. Tortilla chips also go well with this.
• 5

  Enjoy and don't forget to share.
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