Fajitas are an American interpretation of a soft taco. If you are grilling fajita ingredients, leave chicken breasts whole and cut peppers in half, then slice before serving.
4 servings (2 each)
1 pound boneless, skinless chicken breast, cut into strips ( 1½ × ½-inch)
Fajita Marinade (recipe follows)
1 each: sliced medium red bell pepper, onion
1 can (15 ounces) black beans, rinsed, drained
1 teaspoon ground cumin
Salt and pepper, to taste
8 flour or corn tortillas, warm
¼ cup cilantro sprigs
1 cup Red Tomato Salsa (½ recipe) (see p. 591)
½ cup fat-free sour cream
1. Toss chicken with Fajita Marinade in shallow bowl; refrigerate, covered, 1 to 2 hours.
2. Cook chicken in lightly greased large skillet over medium heat until browned, about 5 minutes; move chicken to side of pan. Add bell pepper and onion; cook over medium heat until vegetables are tender and chicken is cooked, about 5 minutes. Stir in black beans and cumin; cook until hot, 2 to 3 minutes. Season to taste with salt and pepper. Spoon mixture into tortillas; top with cilantro, salsa, and sour cream, and roll up.
Fajita Marinade
Makes about ½ cup
¼ cup lime juice
3 cloves garlic, minced
1½ teaspoons dried oregano leaves
½ teaspoon black pepper
1. Mix all ingredients.
Per Serving:
Calories: 424
% of calories from fat: 14
Fat (gm): 7.3
Saturated fat (gm): 1.2
Cholesterol (mg): 51.7
Sodium (mg): 6Protein (gm): 35.9
Carbohydrate (gm): 61.7
Exchanges:
Milk: 0.0
Vegetable: 2.0
Fruit: 0.0
Bread: 3.0
Meat: 2.0
Fat: 0.0