Sizzling Tex-Mex Fajita Feast with Cilantro Lime Rice and Black Bean Salad

Allergens

Wheat (in tortillas, if using)

Ingredients

• 1 pound chicken breast or beef flank steak
• 2 bell peppers (any color)
• 1 large onion
• 2 cups cooked rice
• 1 cup fresh cilantro
• 1 lime
• 1 can black beans
• 1 can corn
• 1 packet taco seasoning
• Olive oil
• Salt and pepper
• Optional: tortillas, avocado, sour cream, cheese

Instructions

1. Step 1: Marinate the protein (chicken or beef) in a mixture of taco seasoning, olive oil, salt, and pepper for at least 30 minutes. Step 2: Slice the bell peppers and onion into thin strips. Step 3: In a large skillet, cook the marinated protein until fully cooked, then add the sliced veggies and cook until tender. Step 4: Prepare the cilantro lime rice by combining cooked rice, chopped cilantro, lime juice, salt, and pepper in a bowl. Mix well and set aside. Step 5: For the black bean salad, drain and rinse the beans, then mix with corn, diced bell peppers, onion, olive oil, salt, and pepper to taste. Step 6: Serve the fajita mixture in warm tortillas or on a bed of rice, garnish with avocado, sour cream, and cheese if desired.

Chef’s Insight

To add depth to the flavors, marinate the protein overnight for enhanced taste.

Notes

Customize the spice level by adjusting the taco seasoning or using spicy peppers for added heat.