Chicken Fajitas with Guacamole, Black Beans & Caramelised Capsicum
- Prep time: 30 minutes
- Calories: 750
- 6 of Flour Tortillas (8in)
- 2 of Chicken Breast
- 1 of Red Onion
- 1 of Red Capsicum (Small)
- 120 g of Cherry Tomatoes
- 1 Small Bunch of Coriander
- 100 g of Black Beans
- 1 1⁄2 Tsp of Cumin & Smoked Paprika
- 1 of Avocado (small)
- 1 of Lime
- 2 of Garlic Clove
- 1⁄4 Cup of Sour Cream
- 60 g of Sweetcorn Kernels
Prepare Ingredients: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, 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 chicken 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: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 black beans and drained sweetcorn then return onion and capsicum to pan with chicken and stir to combine until heated through.
You Plate It:Heat tortillas in the microwave for 30 seconds. Divide chicken and veg filling evenly between tortillas and top with guacamole and sour cream. Roll each tortilla up, enclosing the filling and enjoy!