Chicken & Cotija Fajitas With Creamy Cilantro Refried Beans

Photo: The Duo Dishes

Ingredients

Fajitas

1 pound chicken breast, sliced into 1-inch pieces

2 bell peppers, sliced

1 red onion, sliced

1 1/4 cups cilantro, chopped

cup grapeseed oil

5 tablespoons lime juice

3 tablespoons agave nectar

2 teaspoons kosher salt

1 1/2 tablespoons ground cumin

1 teaspoon paprika

1 teaspoon chili powder

1 tablespoon cayenne pepper

2 jalapeno peppers, minced

3 cloves garlic, minced

8 inches flour tortillas, warm

4 ounces cotija cheese, crumbled

Beans

16 ounces fat free refried beans (We used Trader Joe’s black bean and jalapeno version!)

1/2 cup cilantro, minced

2 cloves garlic, minced

Juice of 1 lime

Zest of 2 limes

1/4 cup light sour cream

Kosher salt

Preparation

Combine chili powder, jalapenos, garlic, paprika, cumin, salt, lime juice, agave nectar, grapeseed oil, red onion, bell peppers and cilantro in a very large bowl. Add chicken, cover and marinate at least 2 hours or overnight.

Heat a pan over medium heat and spray with cooking spray. Add marinated chicken and vegetables. Cook until chicken juices run clear and veggies have softened slightly, approximately 5-7 minutes.

Pour beans into a saucepan, break up slightly and turn heat to medium low. Cook until beans are hot and small bubbles appear, approximately 5-7 minutes. At the very end, stir in cilantro, lime juice, zest and sour cream until mixed.

Serve chicken with tortillas and top with cotija cheese and refried beans on the side.