Quick Chicken Fajitas, Beans and Spanish Rice

This healthy version of a Tex-Mex favorite dish is worthy of your weeknight dinner rotation—season with bell pepper, onion, pepper and cumin for a signature mouthwatering Southwestern flavor. Serve with Spanish rice and black beans to bulk up your chicken fajitas.

Quick Chicken Fajitas, Beans and Spanish RiceIngredients

Beans and Rice

  • 16 oz. canned, fat-free, no-salt-added black beans (drained, rinsed)
  • 1 cup brown rice (cooked to package instructions)

Quick Chicken Fajitas

  • Non-stick cooking spray
  • 1 lb. boneless, skinless chicken breasts or tenderloins (cut into 1-inch strips)
  • 1 Tbsp. low-sodium soy sauce
  • 1 medium bell pepper (sliced)
  • 1 medium onion (sliced)
  • ½ tsp. black pepper
  • ½ tsp. cumin
  • Taco-sized tortillas or corn tortillas (choose tortillas with the lowest amount of saturated fat, trans fat and sodium.)
  • 1 avocado (sliced)
  • ½ cup jarred salsa (lowest sodium available)
  • ½ cup fat-free sour cream

Directions

Beans and Rice

  1. Spray a small pot with cooking spray, heat beans over low heat until warmed, stirring occasionally for approximately 10 minutes.
  2. Combine cooked rice with 2 tablespoons salsa and stir.

Quick Chicken Fajitas

  1. Spray a large skillet with cooking spray. Heat to medium-high and add chicken, cook for 3 minutes until browned.
  2. Reduce heat to medium and add soy sauce, bell pepper, onions, pepper and cumin. Cover and cook for 8-10 minutes, stirring occasionally.
  3. Spoon evenly over tortillas and top with sliced avocado, salsa and/or sour cream (optional).

Calories: 439 per serving
Servings: 4

Photo and recipe courtesy of American Heart Association.

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