16 oz boneless skinless chicken breast, cut into strips
zest and juice of one lime
1 T Chef Meg's no salt fajita rub
1 cup cooked black beans, rinsed and drained
1 med red onion, sliced and coarsely chopped
2 cups sweet peppers, tops removed, sliced into strips
3 T canola oil

This calculator wouldn't let me add an existing recipe, so here is the recipe for the fajita rub.
4 tsp chili powder (or cayenne pepper)
4 tsp cumin seed
2 tsp whole oregano
1 tsp red pepper flakes
2 tsp garlic powder

Put all items in clean coffee grinder, and blend to powder.

This makes about 4 tablespoons, you only need 1 tablespoon per pound of meat. Store remainder in airtight jar away from light and heat. Using cayenne pepper instead of chili powder gives it a noticeable kick!

Cut chicken into strips and put in bowl.
Mix 1 T oil with zest, lime juice, and fajita rub, pour over chicken. Cover bowl and refrigerate 1 hour or overnight.

Heat saute pan, then heat remaining oil. Add onions and peppers, saute for about 10 mins until tender with crispy crust.
Put peppers and onions aside, then add chicken to pan. Cook until done, stirring frequently, about 10 minutes.
Add beans, onions, and peppers to chicken in pan, cook for an additional 2 or 3 minutes, stirring frequently.
Put 1 cup of mixture in tortilla, fold, roll, and enjoy!

Serving Size: 1 cup fajitas served with 1 tortilla, makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user BEAR8MM.

 

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• BEAR'S MEXICAN COOKBOOK
  by: BEAR8MM