Hearty Vegetable and Chicken Fajitas
Tuesdays are for Mexican food at our house, and these fajitas are a crowd favorite! Paired with homemade refried beans and guacamole, it’s impossible to eat just one!
Hearty Vegetable and Chicken Fajitas
Servings 8 people
Ingredients
- 12 Corn Tortillas warmed
- 1 cup Shredded cheese for topping
- 15 oz Fat-Free Refried Beans see notes
- 1 cup Plain, Unsweetened Greek Yogurt for topping
Fajita Mix
- 2 large large Green Bell Peppers sliced
- 1 large Yellow Onion. sliced
- 4 medium Vine Ripe Tomatoes chopped coarsely
- 1/2 cup Rotisserie Chicken shredded
- 1 Tablespoon Chili Powder
- 1 teaspoon Garlic Salt
- 1 teaspoon Ground Cumin
Guacamole
- 4 Avocadoes Ripe when soft
- 2 Tablespoons Lime Juice
- 1 teaspoon Garlic Salt
- 1/4 teaspoon Ground Cumin
- 1/4 Cup Green onions chopped fine
- 1/4 Cup Cilantro chopped fine
Instructions
- Spray a large skillet with cooking spray and add bell peppers and onions on medium high heat. Cover the skillet with a lid. Stir occasionally. Once the vegetables are crisp-tender, add the chicken to warm through for 2 minutes.
- Lastly, mix in tomatoes and spices. Cover and let simmer for about 5 minutes.
- Prepare guacamole by removing avocado pits and scooping avocado out of the shell. Mash the avocados with a pastry blender, fork, or electric immersion blender. Mix in all other ingredients and serve immediately.
- Assemble fajitas by spreading a layer of beans on the bottom of the tortilla. Scoop the fajita mix on next, and top with guacamole, cheese and Greek Yogurt.
Notes
Plan ahead for this one and make a batch of Mel’s Pressure Cooker Refried Beans. Freeze beans in 2 cup servings in an air-tight container so they are ready for all of your refried bean needs.
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