Quick Chicken Fajitas with Black Beans and Spanish Rice

Updated:Apr 18,2014


Quick Chicken Fajitas, Beans and Spanish Rice

Quick Chicken Fajitas, Beans and Spanish Rice



4 servings

About $3.48 per serving

Quick Chicken Fajitas
Cooking spray
1 pound boneless, skinless chicken meat sliced in ½ inch strips, visible fat removed (breasts or tenderloins)
1 tablespoon low sodium soy sauce
1 medium bell pepper sliced, any color
1 medium onion sliced (white, yellow or red)
½ teaspoon black pepper
½ teaspoon cumin
8 taco sized whole wheat 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
  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).
Beans and Rice
1 (16 oz) canned fat-free, no salt added black beans
1 cup instant brown rice, prepared to package instructions

  1. Spray a small pot with cooking spray, heat beans over low-heat until warmed, stirring occasionally (approx. 10 minutes).
  2. Combine cooked rice with 2 tablespoons salsa and stir.
 Per serving: 
Total Fat2.7 g
Saturated Fat 1.5 g
Trans Fat 0.1 g
Polyunsaturated Fat0.1 g
Monounsaturated Fat0.7 g
Cholesterol8 mg
Sodium207 mg
Carbohydrates5.5 g
Fiber1.5 g
Sugars0.0 g
Protein5.5 g
Potassium263 mg
Calcium129 mg

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Creamy Ginger Salad Dressing

Recipe copyright © 2014 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.

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Related Lessons

Trimming Chicken
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Working with Raw Beans
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Chopping Cilantro
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Dicing Tomatoes
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