Ingredients
– 2 large chicken breasts, cooked and shredded
– 1 red bell pepper, sliced
– 1 green bell pepper, sliced
– 1 onion, sliced
– 1 cup corn, frozen or fresh
– 1 can (15 oz) black beans, drained and rinsed
– 1 packet fajita seasoning
– 1 cup salsa
– 1 cup shredded cheese (cheddar or Mexican blend)
– 6 tortillas, cut into strips
– Optional garnishes: sour cream, avocado, chopped cilantro
Equipment Needed
– Large skillet
– Baking dish (9×13 inches)
– Mixing bowls
– Spoon for mixing
– Foil (for covering)
Step-by-Step Instructions
To start, preheat your oven to 350°F (175°C). In a large skillet, I sauté the onions and bell peppers over medium heat until they are tender, which takes about 5-7 minutes. The mixture begins to caramelize, and that sweet, savory aroma is absolutely irresistible! Once the veggies are softened, I add in the shredded chicken and the fajita seasoning, stirring until everything is well combined. The colors are so vibrant—this is the moment I know I’m going to enjoy my meal! (See the next page below to continue steps…)