What is the meal you find yourself cooking the most often? Spaghetti? Hamburgers? Mac and Cheese? For my family, it is Chicken and Black Bean Fajitas. I don’t do the weekly Taco Tuesday thing (though I have eaten many a taco on a tuesday!), but we probably have some form of these chicken and black bean fajitas every week to 10 days. The reason why is because they are super easy, they take only 30 minutes, and you can serve them in a variety of ways. One week we’ll have classic fajitas, the next we’ll eat it in a tostada bowl, the following week over salad…you catch my drift. And the added plus is that they make great leftovers! In fact, they might even taste better the second day when all the flavors have had a chance to meld.
Start by slicing a red bell pepper, a green bell pepper, and a medium-sized onion into slivers. Heat 1 tablespoon of oil in a large saute pan and cook the veggies until they are tender. It should take about 5-7 minutes. Leave them in a little longer if you like those nice char marks. If you like a little heat, add in a sliced jalapeno. When done, remove the veggies into a separate bowl and set aside.
Add another tablespoon of oil to the skillet (I am a HUGE fan of my Cuisinart) and begin to brown slices of chicken breast. You will need 1-2 lbs of chicken, about 3-4 breasts. Sprinkle on kosher salt and pepper as it cooks. Once you can no longer see any pink from the chicken (about 4-5 minutes), pour in a can of drained black beans. Sprinkle in 1 tablespoon each of cumin and chilli powder. Stir it all around so that the spices mix with all the pieces of chicken. Cook for about 2-3 minutes or just until it begins to bubble.
Once bubbling, pour the peppers and onion you cooked earlier back into the saute pan. Cook it 3-4 more minutes or until it is warmed through. Now you have the most delicious chicken and black bean fajitas! All you have to do is decide how you will serve it!
My kids and hubby inevitably opt for the traditional flour tortilla. I brown it over the gas stove for a few minutes and then top it with cheese, Homemade Cilantro-Lime Salsa, and sour cream. My husband can pack these away! He also loves to have them as leftovers the next day in his lunch. If I have any extra after dinner and my husband’s lunch (which is rare because these puppies are delicious!), I will make them into Chicken Fajita Roll-ups for my kid’s lunch the next day.
I usually choose the chicken and black bean fajitas in a bowl. I just plop in a healthy portion and top it with a sprinkle of cheese and cilantro. Usually I leave the sour cream off but sometimes I use Greek yogurt to save a few calories but still get that tart flavor. My recipe for Chunky Guacamole goes really well on here too! These chicken and black bean fajitas also taste dreamy over a bed of lettuce with Creamy Avocado & Cilantro Lime Dressing. See, I told ya there was a bunch of variety!
If you have a Pinterest account, feel free to save this recipe for later. You may also like to follow my One Pot Wonders and 30 Minute Meal Madness Boards for more quick and easy dinner ideas.
- 1-2 lbs chicken breast, sliced
- Medium-sized onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 Tbsp oil, divided
- 1 Tbsp cumin
- 1 Tbsp chilli powder
- 15 oz can black beans, drained
- Kosher salt and pepper to taste
- Flour tortillas
- Optional toppings: cheese, sour cream, salsa, cilantro
- Slice all chicken and veggies in slivers.
- Heat 1 Tbsp oil in large saute pan and cook peppers and onions until tender, about 5-7 minutes.
- Remove peppers and set aside.
- Heat another Tbsp oil in the pan and begin to brown chicken, about 4-5 minutes.
- Add salt and pepper to taste.
- When meat is no longer pink, add in the beans and spices. Mix well for about 2-3 minutes.
- When mixture is bubbling, add in peppers and onion.
- Stir to heat through, about 3 minutes.
- Serve warm over tortillas or lettuce with optional toppings.