Ingredients

The following ingredients have 6 Servings
  • 1 teaspoon olive oil
  • 1/2 cup sliced red or yellow onion
  • 1 bell pepper (any color, seeded and sliced or diced)
  • 1 cup fresh or frozen corn kernels
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (15-ounce) can black beans (rinsed and drained)
  • 1 cup chopped Roma or cherry tomatoes
  • 1/4 cup chicken broth
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 tablespoon fresh lime juice
  • 3 cups cooked chopped chicken ((or leftover turkey!))
  • 2 cups shredded Monterey Jack or sharp cheddar cheese (or a combination)
  • Tortilla chips
  • Optional toppings: sour cream, salsa, olives, fresh cilantro, avocado, or any other topping you like

Instruction

  • In a 12-inch nonstick skillet, heat the olive oil over medium heat. Add the onions, bell pepper, corn, salt and pepper.
  • Saute the vegetables, stirring occasionally, for 3-4 minutes until they have softened and onions have turned translucent.
  • Add the beans, tomatoes, broth, cumin, and oregano. Bring the mixture to a gentle simmer, and cook for 5 minutes, stirring occasionally to prevent sticking.
  • Stir in the chicken and lime juice. Cook until heated through, 1-2 minutes. Season to taste with additional salt and pepper, if needed.
  • Sprinkle the cheese over the top of the mixture and cover with a lid or foil until the cheese is melted, 2-3 minutes.
  • Serve the fajita mixture over tortilla chips with any taco/fajita toppings you like.