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Chicken and Bean Fajitas

These spicy fajitas, made with chicken, Bush's® Pinto Beans, bell pepper and lemon zest, are served up on tortillas with lettuce, sour cream, cheese and fresh cilantro. They take just 35 minutes to make, but taste like you've been cooking them all day.

  • Prep Time

    15 Mins

  • Cook Time

    20 Mins

  • Serves

    4

Fajitas on a cast iron fajita pan with tortillas, pinto beans, lettuce and shredded cheese

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Ingredients

Serves: 4
  • 1½ Tbsp olive oil
  • 1 cup chicken, cooked and sliced
  • 3 tsp Fajita seasoning
  • 1 small onion, sliced
  • 1 cup green and red pepper (mixed), sliced
  • 1 can (16 oz) Bush's® Pinto Beans or Classic Tex-Mex Pinto Beans, drained
  • ½ lemon, zested and juiced or ½ tsp lemon pepper
  • Salt and pepper
  • 4 (8-inch) tortillas
  • 4 large leaves of iceberg or leaf lettuce
  • ½ cup fresh cilantro, chopped
  • 1½ cups shredded Cheddar cheese
  • ¼ cup sour cream

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Cooking Instructions

  1. 1
    HEAT

    Heat half of the oil in a 10-inch, heavy skillet over medium-high heat.

    • Oil

  2. 2
    COMBINE

    Add cooked chicken; sprinkle with 1 teaspoon of Fajita seasoning and stir to coat. Remove to plate, keeping partially covered.

    • Chicken

    • Fajita seasoning

  3. 3
    HEAT

    Wipe skillet; heat remaining oil.

    • Oil

  4. 4
    ADD

    Add onion and peppers; cook until slightly crisp. Return chicken to pan and stir in beans. Stir in lemon juice/lemon zest or lemon pepper. Add 1 teaspoon of Fajita seasoning and toss with salt and pepper to taste.

    • Onion

    • Green and red pepper

    • Chicken

    • 1 can of beans

    • Lemon

    • Fajita seasoning

    • Salt

    • Pepper

  5. 5
    ASSEMBLE

    Place a lettuce leaf in the center of each tortilla. Top each with skillet mixture and sprinkle with remaining Fajita seasoning.

    • Tortillas

    • Lettuce

    • Fajita seasoning

  6. 6
    GARNISH

    Serve topped with sour cream, cheese and cilantro.

    • Sour cream

    • Cheese

    • Cilantro

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