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Black
Bean & Chicken Fajitas with Fried Rice and Organic Blue
Corn Tortillas -
from the kitchen at Southwest Flair
Ingredients
Flour tortillas
1 lb. fresh or frozen chicken breast cut
into bite-size strips
1 - 2 tablespoons olive oil
Chicken fajita seasoning
1/2 diced onion
3/4 cup
fresh mushrooms, sliced
1 yellow sliced squash or bell peppers
(squash is a noce compliment without the gastric upset
bell peppers can cause)
Red chiles (optional)
2 cups freshly cooked or canned black
beans
1 box Rice-a-Roni Fried Rice
Diced tomatoes
Shredded lettuce
Grated cheese or cheese mixtures
(Cheddar, Monterrey Jack or Pepper Jack)
1 sliced ripe avocado
Organic
blue corn tortilla chips
Salsa
Sour cream
Preparation and directions
Black beans
If fresh
cook as you would by stove-top or crock-pot until tender
and done, draining off juices and rinsing under cold
water. If canned open, drain and rinse in colander
under cold water. Reheat slightly until warm.
Rice
Prepare as
directed on package
Chicken & Vegetables
Heat olive oil in large skillet.
Add chicken, sprinkle with seasoning and cook until
lightly done. Remove chicken, drain and set aside.
Add onion and sauté until golden. Add mushrooms,
squash or bell pepper, chiles. Sauté over medium
heat until done, ovoid overcooking as vegetables will
become soggy. Return chicken to mixture, heat
covered on very low.
Prepare sides: Tomatoes, lettuce, cheese,
avocado on serving plate, garnish with parsley and
citrus if desired.
Grill tortillas on stovetop or grill.
Fill with beans, rice and chicken/vegetable mixture.
Add any mixture of sides or guests may make their own
salad. Top with sour cream and wrap. Serve
with blue chips and salsa. |
