Monday, March 7, 2011

Chicken Corn and Black Bean Fajitas

    I like to use the frozen Corn and Black Beans because it makes these Fajitas super quick. If you want to chop the peppers and onions separate and use a can of black beans it would work perfectly fine as well. 
    10 oz Raw Chicken Tenders 2 cups of Pictsweet Corn and Black Beans(Frozen) 1/4 c Fat Free Sour Cream 2 oz Part Skim Mozarella Cheese 3 Carb Balance Whole Wheat Mission Tortillas (Fajita Size) 1 1/2 t Chili Powder 1/4 t Garlic Powder 1 T Dried Chopped Onion 1/4 t Salt 1/4 c Water
Place the chicken in a saute pan over medium heat and sprinkle with chili powder, garlic powder, dried onions, and salt. Cover and cook for 5 minutes. Turn the chicken and pour the corn and black beans over the chicken, and add the water. Cover and cook for five minutes. Uncover and add the sour cream and cook for a couple minutes over medium low. Add the mozzarella cheese, mix well. Remove from heat and serve with tortillas.


Makes 3 servings.
Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 330.8
  • Total Fat: 6.2 g
  • Cholesterol: 50.4 mg
  • Sodium: 706.8 mg
  • Total Carbs: 34.7 g
  • Dietary Fiber: 11.0 g
  • Protein: 29.9 g

No comments:

Post a Comment