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Tex-Mex chicken fajitas

Name: Tex-Mex chicken fajitas
Cook time: 20 min
Yield: 1
Cuisine: North America

with warm black bean salsa and chipotle cream

Ready in around 20 mins

RECIPE FACT:

Tex-Mex foods such as tamales and enchiladas became street food staples in Texas cities starting in the 1880s.

Nutritional Info:

Energy: 2,214kJ (529kcal)
Protein: 44g
Carbohydate: 48g
Sugars: 9g
Fat, total:16g
Saturated:4g
Sodium:1,005mg
Contains:Gluten, Milk, Wheat

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE WARM BEAN SALSA:
Slice the roasted capsicum into 1 cm slices. Finely chop the coriander, including the stalks. Spray a non-stick frying pan with oil and place over a medium heat. Once hot, add the capsicum and black beans and corn then cook for 3-4 mins, stirring occasionally to create a char. Remove from the pan into a bowl. Just before serving, pour in the tomatillo and lime sauce, add half the coriander and season with salt and pepper.
2. TO WARM THE TORTILLAS:
Frying pan method (preferred): Place a frying pan over a high heat. Remove the wholemeal tortillas from their packet and warm each tortilla for 30-60 seconds on each side then remove from the pan and cover to keep warm. Repeat until all the tortillas are heated. Microwave method: Place the tortillas on a plate and microwave on high (750w) for 30–40 secs. Cover and keep warm.
3. TO COOK THE CHICKEN FAJITAS:
Remove the free-range chicken breast from its packaging, pat dry with a paper towel and slice into 1 cm slices. Wipe out the pan, respray with oil and place over a medium-high heat. Once hot, add the chicken, season with salt and cook for 2-3 mins. Add the fajita spice paste, turn the chicken and cook for a further 1-2 mins or until the chicken is cooked through.
TO SERVE:
Place the tortillas onto serving plates, add a handful of baby spinach to the tortillas and spoon over the warm black bean salsa. Top with chicken slices and drizzle over chipotle cream. Sprinkle with remaining coriander and serve remaining spinach and bean salsa on the side.