Chicken & Cotija Fajitas With Creamy Cilantro Refried Beans

Ingredients

Fajitas
1 pound chicken breast, sliced into 1-inch pieces
2 bell peppers, sliced
1 red onion, sliced
1 1/4 cups cilantro, chopped
5 tablespoons lime juice
3 tablespoons agave nectar
2 teaspoons kosher salt
1 1/2 tablespoons ground cumin
1 teaspoon paprika
1 teaspoon chili powder
1 tablespoon cayenne pepper
3 cloves garlic, minced
8 inches flour tortillas, warm
4 ounces cotija cheese, crumbled
Beans
16 ounces fat free refried beans (We used Trader Joe’s black bean and jalapeno version!)
1/2 cup cilantro, minced
2 cloves garlic, minced
Juice of 1 lime
Zest of 2 limes

Preparation

1
Combine chili powder, jalapenos, garlic, paprika, cumin, salt, lime juice, agave nectar, grapeseed oil, red onion, bell peppers and cilantro in a very large bowl. Add chicken, cover and marinate at least 2 hours or overnight.
2
Heat a pan over medium heat and spray with cooking spray. Add marinated chicken and vegetables. Cook until chicken juices run clear and veggies have softened slightly, approximately 5-7 minutes.
3
Pour beans into a saucepan, break up slightly and turn heat to medium low. Cook until beans are hot and small bubbles appear, approximately 5-7 minutes. At the very end, stir in cilantro, lime juice, zest and sour cream until mixed.
4
Serve chicken with tortillas and top with cotija cheese and refried beans on the side.

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Yield:

4.0

Added:

Thursday, December 10, 2009 - 6:03pm

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