Rob Weller's Healthy Chicken Fajitas
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Chicken filling | |||
| 1 | large |
chicken breasts
plump |
*
|
| ½ | cup |
celery
|
|
| ½ | medium |
white onion
|
|
| 3 | each |
peppercorns
|
*
|
| 2 | tablespoons |
olive oil
|
|
| 1 | each |
sweet red bell peppers
|
|
| 1 | each |
sweet yellow bell peppers
|
|
| 1 ½ | large |
red onion
|
|
| ½ | cup |
cilantro
chopped |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| Bean filling | |||
| 1 | pound |
pinto beans
red or pink |
|
| 8 | cups |
water
|
|
| 1 | x |
salt
to taste |
*
|
| ¼ | each |
onions
|
|
| ¼ | cup |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Chicken filling | |||
| 1 | large |
chicken breasts
plump |
*
|
| 118 | ml |
celery
|
|
| 0.5 | medium |
white onion
|
|
| 3 | each |
peppercorns
|
*
|
| 3E+1 | ml |
olive oil
|
|
| 1 | each |
sweet red bell peppers
|
|
| 1 | each |
sweet yellow bell peppers
|
|
| 1.5 | large |
red onion
|
|
| 118 | ml |
cilantro
chopped |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| Bean filling | |||
| 453.6 | g |
pinto beans
red or pink |
|
| 1.9 | l |
water
|
|
| 1 | x |
salt
to taste |
*
|
| 0.3 | each |
onions
|
|
| 59 | ml |
olive oil
|
|
Directions
Poach chicken with celery tops, onions and peppercorns.
Cook for about 15 minutes.
Let cool and remove skin. When chicken is skinned, slice or shred, then sauté with olive oil in wok or large skillet until barely browned around the edges.
Next add red and yellow peppers and red onions.
Toss and sauté for about 10 minutes.
Watch closely so that peppers don't go limp.
Add cilantro leaves.
Remove from heat.
Add salt and pepper to taste. Combine with beans (see below).
Place in tortillas, top with salsa and serve.
Cook beans in water for approximately 1½ hours on medium heat.
Make sure that beans are completely covered in water.
Stir occasionally.
Beans will absorb liquid and become soft. Add more water if needed.
Add salt when beans are thoroughly cooked.
Remove from heat.
Add chopped onion. (Onions will cook from the heat of the beans.) Drizzle with olive oil. Let sit.
TORTILLAS: Warm six large flour tortillas in microwave on high (in large zip lock bag to preserve moisture) for about 30 seconds.
SALSA: Two large, peeled and chopped tomatoes.
