Our daughter in London introduced us to this fast and delicious meal.
2 chicken breasts cut into strips
1 pkg dry fajita or taco mix (we used PC BlueMenu low sodium taco mix)
1 14 oz can black beans, rinsed and drained
1 10 -12 0z can corn or cut kernels off 2 cobs of corn
1/2 c salsa
salad greens
grated cheese, tomato, onion, sour cream, cilantro
lime wedges, guacamole, taco chips for garnish as desired
Coat chicken strips in fajita mix and cook then in a lightly oiled frying pan until done. Take the rest of the fajita mix and add it to the beans, corn and salsa. Heat in a pot on stove until warm.
Place salad greens on plate, add bean mixture, top with chicken strips and garnish as desired.
Makes 4 generous servings.
Vegetarian Option: Cut extra firm tofu into strips, coat with fajita mix and fry in lightly oiled pan until crisp. Serve instead of chicken.
