Ingredients
- 1 tablespoon fajita seasoning
- 2 (8 ounces) boneless skinless chicken breast fillets (cut into thin strips, 4 ounce each fillet)
- 4 ounces yellow onion (sliced, 1/2 onion, cut into strips)
- 3 ounces green bell pepper (1/2 green bell pepper, cut into strips)
- 3 cloves garlic, minced
- 1 to 2 jalapeno peppers (minced)
- 1 can (15 ounce) black beans (rinsed and drained)
- 1/2 cup chopped fresh cilantro
- 4 flour (10 ounces) tortillas (10-inch)
- 6 ounces low-fat Monterey Jack cheese (shredded 1 1/2 cups)
How to Make
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Step 1: Rub fajita seasoning on all sides of chicken; cover and chill 30 minutes to an hour.
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Step 2: Cook chicken in a large nonstick skillet over medium high heat, stirring constantly, 4 minutes or until done. Remove from skillet, and keep warm.
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Step 3: Coat skillet with cooking spray or oil; add onion and next 3 ingredients, and cook until tender, stirring often. Stir in black beans and cilantro; cook, stirring constantly, until thoroughly heated.
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Step 4: Coat 1 side of each tortilla with cooking spray or melted butter; layer chicken, vegetable mixture, and cheese evenly on uncoated side of 2 tortillas. Top with remaining tortillas, coated side up. Cook in skillet over medium heat until lightly browned, turning once. Serve immediately.
Tips & Variations
- Veg cooking spray
We hope you enjoy this recipe!
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