AllisonO's Chicken Fajitas

2 TBsp olive oil, separated
1 large green pepper sliced into thin strips
1 large onion sliced into thin rings
2 cloves fresh garlic, minced
2 TBsp fresh cilantro, chopped
1/2 lime's juice
1/2 TBsp kosher salt1 lb. Chicken cutlets sliced into thin strips
1 tsp dried oregano
1/4 tsp chili powder
1/4 tsp paprika
1/4 tsp cumin
1 pckg fajita size flour tortillas
Pam spray
1 cup chopped fresh tomato
1 cup shredded lettuce
lowfat sour cream
lowfat mexican blend cheese (Sargento?)
1 can seasoned black beans (opt'l)

Put 1 TBsp olive oil in frying pan. Heat to medium low heat. Slice Peppers and onions thin. Add to pan. Cook until fairly tender (15 minutes?) (Meanwhile, chop up tomatoes, shred lettuce, and set them up in bowls with additional bowls for sour cream and cheese.) Add garlic and cook for about 5 minutes. Add lime juice, cilantro, and salt. Cook for another 5 minutes. Remove from pan and put aside. Add 1 TBsp olive oil and heat to med/high. Add chicken and brown, add peppers and onions and add mexican seasonings. Heat on med/high until meat is well browned and flavors cooked through (10 minutes or so?). In additional skillet, Heat on med high , spray with pam and throw on tortilla (one at a time). Crisp and turn. Remove when crisped but still bends. Spread with sour cream, add on meat and peppers & onions, add cheese, tomato, and cheese to taste. Serve with seasoned black beans. Mmmmmmmm.

Number of Servings: 4

Recipe submitted by SparkPeople user ALLISONO.