Quick & Flavorful: 30-Minute Chicken and Black Bean Fajitas Recipe

What is the meal you find yourself cooking the most often? Spaghetti? Hamburgers? Mac and Cheese? For my family, it is 30-minute chicken and black bean fajitas.

I don’t do the weekly Taco Tuesday thing (though I have eaten many tacos on a Tuesday!), but we probably have some form of these chicken and black bean fajitas every week for 10 days.

The reason why is because they are super easy, they take only 30 minutes, and you can serve them in a variety of ways. One week we’ll have classic fajitas, the next we’ll eat it in a tostada bowl, the following week over salad… you catch my drift.

And the added plus is that they make great leftovers! In fact, they might even taste better on the second day when all the flavors have had a chance to meld.

Step-by-Step Guide to Making 30-Minute Chicken and Black Bean Fajitas

Ready to whip up some savory, 30-minute chicken and black bean fajitas? Follow these simple steps, and you’ll have a meal that’s as versatile as it is delicious. Let’s get started!

Step 1: Cooking the Bell Peppers

Start by slicing a red bell pepper, a green bell pepper, and a medium-sized onion into slivers. Heat 1 tablespoon of oil in a large sauté pan and cook the veggies until they are tender.

It should take about 5-7 minutes. Leave them in a little longer if you like those nice char marks. If you like a little heat, add in a sliced jalapeño. When done, remove the veggies into a separate bowl and set aside.

Step 2: Cooking the Chicken in Spices

Add another tablespoon of oil to your favorite skillet (I am a HUGE fan of my Cuisinart) and begin to brown slices of chicken breast. You will need 1-2 lbs of chicken, about 3-4 breasts. Sprinkle on kosher salt and pepper as it cooks.

Once you can no longer see any pink from the chicken (about 4-5 minutes), pour in a can of drained black beans. Sprinkle 1 tablespoon of cumin and chili powder in each.

Stir it all around so that the spices mix with all the pieces of chicken. Cook for about 2-3 minutes or just until it begins to bubble.

Step 3: Combine and Cook Chicken and Bell Peppers

Once bubbling, pour the peppers and onion you cooked earlier back into the sauté pan. Cook it for 3-4 more minutes or until it is warmed through.

Now you have the most delicious 30-minute chicken and black bean fajitas! All you have to do is decide how you will serve it!

Step 4: Serve the Chicken Fajitas and Enjoy!

My kids and hubby inevitably opt for the traditional flour tortilla. I brown it over the gas stove for a few minutes and then top it with cheese, homemade cilantro-lime salsa, and sour cream.

My husband can pack these away! He also loves to have them as leftovers the next day in his lunch. If I have any extra after dinner and my husband’s lunch (which is rare because these puppies are delicious!), I will make them into chicken fajita roll-ups for my kid’s lunch the next day.

Creative Ways to Serve 30-minute chicken and black bean fajitas

I usually choose the 30-minute chicken and black bean fajitas in a bowl. I just plop in a healthy portion and top it with a sprinkle of cheese and cilantro.

Normally, I leave the sour cream off, but sometimes, I use Greek yogurt to save a few calories while still getting that tart flavor. My recipe for chunky guacamole goes really well on here too!

These 30-minute chicken and black bean fajitas also taste dreamy over a bed of lettuce with creamy avocado and cilantro lime dressing. See, I told ya there was a bunch of variety!

If you have a Pinterest account, feel free to save this recipe for later. You may also like to follow my One Pot Wonders and 30-Minute Meal Madness Boards for more quick and easy dinner ideas.

30-Minute Chicken and Black Bean Fajitas

These quick and flavorful chicken and black bean fajitas are perfect for busy nights! Juicy chicken, fresh peppers, and a touch of spice come together in just 30 minutes for a versatile meal the whole family will love.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Mexican, Tex-Mex

Calories: 500

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon oil for sautéing vegetables
• 1 red bell pepper sliced into slivers
• 1 green bell pepper sliced into slivers
• 1 medium onion sliced into slivers
• 1 jalapeño sliced, optional, for heat
• 1 tablespoon oil for cooking chicken
• 1-2 pounds chicken breast, about 3-4 breasts sliced into strips
• 1 can 15 oz black beans, drained
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 8 flour tortillas, for serving optional
• 1 cup shredded cheese, for topping optional
• 1/2 cup sour cream, for topping optional
• 1/2 cup cilantro chopped, for topping, optional
• 1 cup salsa or pico de gallo for topping, optional
• 1 cup guacamole or avocado for topping, optional

Equipment

• 1 large saute pan skillet
• 1 bowl for holding cooked veggies
• 1 cutting board for slicing vegetables and chicken
• 1 knife for slicing vegetables and chicken
• 1 spatula or tongs for stirring and serving

Method

 

1. Slice the red bell pepper, green bell pepper, and onion into slivers.
2. Heat 1 tablespoon of oil in a large sauté pan over medium-high heat. Add the sliced peppers and onion (and jalapeño, if using). Sauté for 5-7 minutes until tender. For char marks, cook a bit longer. Remove veggies to a bowl and set aside.
3. Add another tablespoon of oil to the pan. Add the sliced chicken breast and season with kosher salt and black pepper. Cook, stirring, until no longer pink (about 4-5 minutes).
4. Add drained black beans to the pan with the chicken. Sprinkle cumin and chili powder over the mixture. Stir to combine and cook for 2-3 minutes, until it begins to bubble.
5. Return the cooked peppers and onions to the pan. Stir and cook everything together for 3-4 minutes, until heated through.
6. Serve immediately in flour tortillas or over rice, salad, or in a bowl. Top with cheese, sour cream, cilantro, salsa, and guacamole as desired.

Notes

• Swap Greek yogurt for sour cream for a lighter topping option.
• Serve over lettuce for a low-carb version.
• Leftovers taste even better the next day!
• Use corn tortillas or tostada bowls for variety.
• Add extra jalapeño or hot sauce for more heat.
• Great for meal prep—makes excellent lunch roll-ups the next day.