Chicken Fajitas with Black Beans and Rice Recipe

I think I could eat this every night for a week and not tire of it. Black beans, rice, chicken, peppers, onions, guacamole, sprinkled with lime juice and wrapped in a tortilla. Oh yum!

Waiting to be wrapped in a tortilla

Tortilla thrown into the cast iron skillet for a few seconds, turned over, and heated again for a few seconds on med-low makes the tortilla soft and manageable, easy to fold without breaking.

If you don't want to take the time to make your own, I'd recommend this one!

Chicken Fajitas with Black Beans and Rice Recipe: 

(This is also Gluten free, except for the flour tortilla. You can substitute a 'Food For Life' gluten-free tortilla and then the whole thing is gluten free, including the 'Wholly Guacamole')

4-5 boneless, skinless chicken breasts

Mix together:
2 T. olive oil
Juice of one fresh-squeezed lime
2 T. chili powder (I substitute 1 t. paprika, 1 t. cayenne, 1 t. oregano, 2 t. cumin)
salt
1 diced jalapeno pepper
5 minced garlic cloves


Pour mixture over the chicken. Cook on low in Crockpot for 8 hours. When it's done, shred it with a fork and mix thoroughly.


Meanwhile, about a half hour before the chicken is ready:


Heat 1 can of black beans with 1/2 t. cumin, 1/4 t. coriander, dash red pepper, salt, and a sprinkling of chopt cilantro leaves. Also, a little GF chili powder doesn't hurt.

Saute 2 red peppers, 1 jalapeno, and 2 large onions in a little olive oil in a large skillet. Actually, we love the peppers and onions, so I usually double this amount.

Cook basmati rice, about  1 1/2 c. rice to 3 c. water. Add a little cilantro and the juice of one lime, a little salt, and a bit of coriander. Bring to a boil, cover, simmer for 23 minutes.


This makes a great buffet. Set out the Crockpot of shredded chicken, a bowl of shredded mozzarella cheese, a bowl of guacamole, a bowl of fresh lime wedges, the rice, the peppers and onions, and the beans.


As each person takes a plate, toss a large flour tortilla into a cast iron skillet that's been sprayed with a GF cooking spray. Heat it on low a few seconds on each side, then move it to the plate. Now your guests can place all the toppings they want, fold it, and eat!

I can make this for a 1 PM meal if I put the chicken in the crockpot on high for 5 hours, beginning at 8 AM.  It helps to have the peppers and onions sliced and in a baggie in the refrigerator so that they're ready to go.

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This post is linked to: Making the World Cuter Mondays and Something I Whipped Up Monday and  Motivate Me Monday and Making Monday Marvelous and Made from Scratch Tuesday and Delectable Tuesday and Anything Related Tuesday and Take a Look Tuesday and Tasty Tuesday  and Tempt My Tummy Tuesdays  and Wandering Wednesday and What's Cookin' Wednesday and We Did it Wednesday and Thrilling Thursday and Lisa's Gluten-Free Blog and Favorite Things Friday and I'm Lovin' it Friday and It's a Hodgepodge Friday  and Fat Camp Friday and Fun With Food Friday

 

Author, Second Chance - A Tale of Two Puppies

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