Fiesta Fajita Skillet for Two

Allergens

Wheat, Dairy

Ingredients

• 12 oz chicken or beef, thinly sliced
• 1 bell pepper, thinly sliced
• 1 onion, thinly sliced
• 1 tbsp oil
• 2 cloves garlic, minced
• 1 package (8.8 oz) taco seasoning mix
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup shredded cheddar cheese
• 1 avocado, sliced
• 1 lime, cut into wedges
• Fresh cilantro leaves, for garnish
• Tortilla chips, for serving
• Sour cream, for serving

Instructions

1. In a large skillet, heat the oil over medium high heat. Add the sliced chicken or beef and cook until browned. Remove from skillet and set aside.
2. In the same skillet, add the bell pepper and onion, cooking until softened. Stir in the garlic and taco seasoning mix.
3. Return the cooked meat to the skillet and stir in the black beans. Cook for an additional 5 minutes or until heated through.
4. Sprinkle shredded cheddar cheese over the top of the fajita mixture and cover the skillet with a lid until the cheese is melted.
5. Serve immediately with tortilla chips, avocado slices, lime wedges, fresh cilantro leaves, and a dollop of sour cream on top.

Chef’s Insight

To add a smoky flavor to the dish, use chiptole seasoning instead of regular taco seasoning mix.

Notes

Serve with cold beers or refreshing margaritas for a complete Tex-Mex cookout experience.