For 2 servings
1 bone-in chicken breast
1 small red bell pepper, sliced
1 small sweet onion, sliced
1 teaspoon fajita seasoning
2 tablespoon avocado oil
4 – 6 inch tortillas
Shredded cheddar cheese
Poach the chicken breast in water to cover for about 20 minutes. Cool and slice.
Heat oil in a medium skillet and saute the peppers and onions. Add seasoning and sliced chicken, Cook on low until the chicken is hot.
Heat the oven to 350 degrees F and heat the tortillas until beginning to get crispy about 10 minutes.
Fill tortilla shells with the chicken mixture and add toppings.
Refried Black Beans
2 cups cooked or canned Black Beans
2 tablespoons avocado oil
¼ cup minced red onion
1 tablespoon line juice
1 tablespoon cumin
2 teaspoons mild chile powder
Mash the beans coarsely and set them aside.
Heat oil in a small skillet and saute the onion over low heat for 5 minutes. Add the beans and seasoning. Cooker low until creamy, about 20 minutes. Stir occasionally to keep the beans from sticking to the pan. Stir in lime juice.
Makes about 1cup
¼ cup chopped red onion
½ jalapeno pepper, minced
1 tablespoon fresh lime juice
½ an avocados pitted, peeled, and chopped
½ tomato chopped
1 teaspoon chopped fresh cilantro leaves
Salt to taste
Combine all the ingredients in a small serving bowl. Cover tightly with plastic wrap until serving.
September 22, 2021 at 9:20 am
Have wanted to try refried beans for a while and this recipe looks wonderfully simple. Thanks.
Dorothy's New Vintage Kitchen
September 23, 2021 at 7:59 am
This would certainly be a pleaser for the kids (of all ages) in my house!
For the Love of Cooking
September 23, 2021 at 12:11 pm
My kind of dinner! Looks tasty.