Go Back
Chicken and Black Bean Fajitas on a Tortilla that is Laying on a Wood Cutting Board

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
Cook Time 20 minutes
Total Time 30 minutes
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.