Grilled Tex-Mex Chicken Fajita Bowls with Smoky Black Beans and Crispy Tortilla Strips

Allergens

Gluten, Dairy, Soy

Ingredients

• 4 boneless, skinless chicken breasts
• 2 bell peppers (1 red, 1 green), thinly sliced
• 1 large onion, thinly sliced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 can black beans (15 oz), drained and rinsed
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 4 corn tortillas
• 1 avocado, sliced
• 1 cup shredded cheese (cheddar or pepper jack)
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

Instructions

1. Marinate chicken breasts in a mix of olive oil, salt, and pepper for at least 30 minutes.
2. Preheat grill to medium high heat. Grill the marinated chicken until fully cooked, approximately 5 7 minutes per side. Remove from grill and let rest for a few minutes before slicing into strips.
3. In a large skillet over medium heat, cook bell pepper and onion slices in olive oil until softened. Add drained black beans, smoked paprika, ground cumin, and chili powder, stirring to combine. Cook for another 5 minutes or until heated through. Season with salt and pepper, as needed.
4. Cut corn tortillas into thin strips and fry in a small amount of oil until crispy. Drain on paper towels. Assemble the Grilled Tex Mex Chicken Fajita Bowls by layering grilled chicken, smoky black beans, crispy tortilla strips, avocado slices, shredded cheese, and fresh cilantro leaves in a bowl. Serve with lime wedges on the side for added zest.

Chef’s Insight

The smoky flavors and vibrant colors of this dish make it perfect for sharing with friends and family during a cookout or tailgate party.

Notes

The combination of smoky flavors, vibrant colors, and crunchy textures creates a memorable dish that is sure to impress guests.