The fresh taste of Spring just bellows in this simple fare.
We just had the fajitas topped off with a dollop of sour cream and a side of tortilla chips and salsa.
It's delicious and I hope you love it, too.
White Bean, Grilled Chicken, and Cilantro Fajitas
2 cans Northern White beans, drained
6 skinless, boneless chicken breast halves, grilled
1/2 bunch of cilantro washed, chopped
3/4 cup olive oil
1 onion chopped
1 tsp. cumin
1 tsp. cumin
5 TBS. lime juice
3 bell peppers, chopped
6 flour tortillas
opt. sour cream, salsa, avocado
Grill chicken until cooked through, about 8 minutes on each side. I like to use the barbecue :).
Once it has rested for a few minutes, slice into 1/4 inch strips. Set aside.
In a medium pan, add olive oil and heat to medium.
Saute onions and peppers until translucent. Add beans and heat for about 2 minutes.
Add cumin and lime juice. Stir until combined, about 2 minutes.
Add chicken and cilantro, stir until combined.
In another medium pan, add a little olive oil.
Heat to medium-low.
Prepare tortillas: scoop a generous amount of filling onto one half.
Fold over and place in the warm pan.
Cook until golden brown on one side, about 1.5 minutes, flip to the other side and repeat.
You will need to add a little drizzle of olive oil each time you add a new tortilla.
Serve warm with sour cream, avocado, or salsa.