Tex-Mex Smoky Fajita Fiesta

Allergens

Wheat (gluten), Dairy, Soy (in the taco seasoning mix)

Ingredients

• 1 lb chicken breast or skirt steak, thinly sliced
• 2 bell peppers (any color), sliced
• 1 onion, sliced
• 4 oz mushrooms, sliced
• 1 can black beans, rinsed and drained
• 1 cup frozen corn
• 1 package taco seasoning mix
• 8 small flour tortillas
• 2 cups shredded Monterey Jack cheese
• Optional toppings: sour cream, guacamole, salsa, jalapeños, cilantro

Instructions

1. In a large bowl, combine sliced chicken or skirt steak, bell peppers, onion, mushrooms, black beans, and corn. Add taco seasoning mix and toss well to coat. Set aside for 15 minutes.
2. Preheat a grill or large skillet to medium high heat. Skewer the marinated chicken or steak mixture onto wooden skewers, leaving space between each piece. Reserve remaining marinade.
3. Grill or sauté skewers for 6 8 minutes, turning frequently, until chicken is cooked through or steak reaches desired doneness. Remove from heat and let rest for a minute.
4. Warm flour tortillas on the grill or in a pan for about 15 seconds per side. Keep warm.
5. To assemble, place a skewer of fajita mixture onto each tortilla. Top with shredded cheese, and add optional toppings as desired.
6. Fold tortillas in half, then fold in half again to create a tight wrap. Secure with toothpicks if needed. Cut in half diagonally for serving.

Chef’s Insight

For an extra smoky flavor, add a dash of liquid smoke to the marinade.

Notes

Feel free to customize with your favorite fajita toppings and sauces.