Tex-Mex Fajita Fiesta

Allergens

Gluten (in flour tortillas), Dairy (sour cream and cheese)

Ingredients

• 2 lbs boneless chicken breasts or steak, thinly sliced 1 large onion, thinly sliced 1 green bell pepper, thinly sliced 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 8
• inch flour tortillas 2 cups shredded cheddar cheese 1 cup sour cream 1 can black beans, rinsed and drained 1 cup salsa (homemade or store
• bought) 1 tbsp taco seasoning 2 tbsp oil Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine the sliced chicken/steak, onion, bell peppers, and taco seasoning. Toss well to coat evenly.
2. Heat the oil in a large grill pan or skillet over medium high heat. Cook the meat and vegetables mixture until the meat is cooked through and the veggies are tender. Season with salt and pepper to taste. Remove from heat and set aside.
3. Assemble the fajitas: Spread a layer of sour cream on each tortilla, then add a portion of the cooked chicken/steak mixture. Top with black beans, salsa, shredded cheese, and any other desired toppings. Fold in half or roll up for serving.

Chef’s Insight

For added smokiness, use a cast-iron grill pan to cook the meat and vegetables, giving them that unmistakable grilled taste.

Notes

Feel free to customize this recipe with your favorite fajita toppings and tortilla options.