Ingredients (4 servings)
Beans and Rice
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16 oz. canned, fat-free, no-salt-added black beans (drained, rinsed)
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1 cup brown rice (cooked to package instructions)
Quick Chicken Fajitas
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1 lb. boneless, skinless chicken breasts or tenderloins (cut into 1-inch strips) - or leave out the chicken for a vegetarian option
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1 Tbsp. low-sodium soy sauce
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1 medium bell pepper (sliced)
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1 medium onion (sliced)
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1/2 tsp. black pepper
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1/2 tsp. cumin
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taco-sized tortillas, or corn tortillas (Choose tortillas with the lowest amount of saturated fat, trans fat and sodium.)
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1 avocado (sliced)
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1/2 cup jarred salsa (lowest sodium available)
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1/2 cup fat-free sour cream
Directions
Beans and Rice
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Spray a small pot with cooking spray, heat beans over low-heat until warmed, stirring occasionally (approx. 10 minutes).
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Combine cooked rice with 2 tablespoons salsa and stir.
Quick Chicken Fajitas
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Spray a large skillet with cooking spray. Heat to medium-high and add chicken, cook for 3 minutes until browned.
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Reduce heat to medium and add soy sauce, bell pepper, onions, pepper and cumin. Cover and cook for 8-10 minutes, stirring occasionally.
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Spoon evenly over tortillas and top with sliced avocado, salsa and/or sour cream (optional).
This recipe was originally published by Simple Cooking with Heart by the American Heart Association.