Fajita Chicken & Black Bean Tacos

New obsession and can't wait to repeat!

My search for the easiest fajita chicken recipe has come to an end! I came across this recipe on Instagram and immediately needed to give it a try (and of course put my own spin on it!). This sheet pan recipe makes prep incredibly simple while delivering a tasty, high protein meal worthy of this Texan girl's plate.

Ingredients:

• 2 lbs boneless, skinless chicken thighs

• 3 bell peppers, sliced

• 1/2 onion, sliced

• 1/2 cup olive or avocado oil

• Fajita seasoning (if you need your own recipe, I personally like to throw together 1 tbsp each of cumin, chili powder, paprika, garlic powder, onion powder, oregano)

• 1-2 cups of shredded cheese

• 8 tortillas (HEB's Mixla are a personal favorite right now)

For black beans:

• 1 can low sodium black beans

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tsp cayenne powder

• a squeeze of lime juice

Instructions:

1. In a large bowl, mix your oil and seasoning together.

2. Add chicken thighs in, mix until they are fully coated.

3. Add in the veggies and mix again.

4. Cover and refrigerate for at least an hour.

5. While the chicken is marinating, cook the black beans and spices in a small sauce pot on low.

6. Spread chicken and vegetables on a lined sheet pan. I used two pans so they weren't overcrowded, which will cook more evenly.

7. Bake in the oven at 425 for about 25 minutes. Broil for 3-5 minutes.

8. Remove chicken and veggies from the oven and let rest for 5-10 minutes.

9. Transfer beans to a large bowl. Mash them with a masher or a slotted spoon. It doesn't need to be perfectly smooth, but the smoother the better.

10. On a tortilla, spread black beans in a thin layer. Then add sliced chicken, vegetables, and a little cheese. Fold in half, and cook on a pan until the tortilla is golden and slightly crispy. Flip and cook the other side. Repeat for all tortillas.

11. For each serving, I made two tacos and added a side salad.

12. When they have cooled, divide tacos into in 4 food storage containers.

13. Refrigerate for up to 4 days.

Will you give this recipe a try too? Please let me know in the comments or if there are any other requests you'd like to see me make!