Chicken Fajitas with Guacamole, Black Beans & Caramelised Capsicum

Prepare Ingredients:

Preheat oven to 180°C for tortillas. Peel and mince garlic. Peel onion, thinly slice half, reserve remainder for step 3. Slice capsicum into ¹⁄₂ cm strips. Zest and juice lime. Pat chicken dry with paper towel and slice into strips. Drain and rinse black beans.

Marinate Chicken:

Place minced garlic, sliced onion, sliced capsicum, chicken strips, lime zest and ¹⁄₂ the lime juice in a large bowl. Add spice mix and gently toss to coat chicken. Set aside to marinate for at least 10 minutes (or up to 30 minutes for a deeper flavour).

Make Guacamole:

Cut cherry tomatoes in half. Small dice the reserved onion. Roughly tear coriander leaves, discarding stems. Peel, pit and dice the avocado. Add avocado, onion, tomatoes and coriander to a medium bowl. Immediately add remaining lime juice and stir to combine. Taste and add salt and pepper as needed. Set aside.

Cook Onions & Capsicum:

Remove onion and capsicum from marinade, allowing excess to drip off. Heat oil in a large pan over high heat. Add onion and capsicum then cook, stirring occasionally until charred, about 5-7 minutes. Transfer to a plate and set aside.

Cook Chicken:

Remove chicken from marinade, allowing excess to drip off. Add chicken to same pan and stir fry to sear, tossing until browned and just cooked through. Add ¹⁄₂ of the black beans (you will have leftover) and return onion and capsicum to pan with chicken and stir to combine until heated through.

You Plate It:

Cook tortillas as per preferred method on pack. Divide chicken strips, onion and capsicum evenly between plates and top with guacamole. Serve with warm tortillas alongside. Enjoy!