Skip to the beginning of the images gallery

Tex-Mex chicken fajitas

Name: Tex-Mex chicken fajitas
Cook time: 20 min
Yield: 4

with warm black bean salsa and chipotle cream

Ready in around 20 mins

RECIPE FACT:

This meal is full of fibre from the beans and vegetables. Fibre is great for gut health and helps lower blood cholesterol.

Nutritional Info:

Energy: 2308kj (551Kcal)
Protein: 47g
Carbohydrate: 51g
Fat: 15g
Contains: Gluten, Soy, Milk

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE WARM BEAN SALSA:

Slice the roasted red capsicum into 1 cm slices. Cut each lime into 4 wedges. Finely chop the coriander including its stalks which has lots of flavour. Spray a non-stick frying pan with oil and place on a medium heat. Once hot add the capsicum and cook for 1 min. Add the black beans and corn and cook, stirring occasionally to create a char for 3-4 mins. Squeeze juice of half the lime wedges, add half the coriander and season with salt and pepper. Stir to combine, remove from pan and cover to keep warm.
2. TO COOK THE CHICKEN FAJITAS:

Remove free-range chicken breasts from their packaging, pat dry with a paper towel and slice into 1 cm thick slices. Wipe out the frying pan, respray with oil and place on a medium-high heat. Once hot add the chicken slices, season with salt and cook for 3 mins. Add the fajita spice paste, turn chicken and cook for 3 mins until chicken is cooked through.
3. TO WARM THE TORTILLAS:

Frying pan method (preferred): Place a dry pan over a high heat. Warm each wholemeal tortilla for 30-60 seconds on each side. Microwave method: Place the tortillas on a plate and microwave on high (750w) for 30–40 secs. Cover and keep warm.
TO SERVE:

Place tortillas on serving plates, add a handful of baby spinach to the tortillas and spoon on warm black bean salsa. Top with chicken slices and drizzle over chipotle cream. Sprinkle with remaining coriander and serve with a lime wedge and the remaining spinach and bean salsa on the side.