Chicken taco meets 7-layer dip in this fiesta of a skillet supper. You can swap in black beans or kidney beans for the pintos. For extra zest, serve with cilantro and lime wedges. Savor all the flavors of Taco Tuesday without any of the guilt. You can easily make vegetarian fajitas by removing the chicken and adding sliced zucchini, diced carrots and potatoes. Convert taco night into a buffet taco bar and let everyone build their own fajita.
2 teaspoons olive oil
1 cup sliced red onion
1 cup sliced orange bell pepper
1/2 cup fresh corn kernels
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup unsalted canned pinto beans, rinsed and drained
Heat oil in a large ovenproof skillet over medium-high. Add onion, bell pepper, corn, salt, and pepper to pan; sauté 3 minutes or until crisp-tender. Add beans, tomatoes, stock, and juice; cook 2 minutes. Top vegetable mixture with chicken; sprinkle evenly with cheese.
Place pan in oven; broil 3 minutes or until cheese melts.
Heat tortillas according to package directions. Divide chicken mixture evenly among tortillas; top each with 1 teaspoon sour cream and 1 avocado slice.
This recipe has good bones but I think it should be altered to be better. I recommend sautéing the peppers and onions with chili powder and cumin as this recipe calls for zero seasoning. Also I'm not sure why it calls for mozzarella? Jack or cheddar would be a better choice. My teenager still really liked it - I thought it could use improvement though.
I took the advice of Mindy and added some spices to the peppers/onions (I used yellow onion) and used cheddar cheese. Very good but still could use more oomph. Family enjoyed it a great deal - some had flour tortillas but a little hot sauce at service or some sliced jalapeno would help. Maybe pepper jack cheese instead of cheddar? Will make again - super easy.
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