Rob Weller's Healthy Chicken Fajitas

Recipe Ingredients

		Chicken Filling
1		Plump chicken breast (large)
1/2 cup	55g / 1.9oz	Celery - (tops and tender, inside stalks)
1/2		White onion (medium)
2		Peppercorns - (2 to 3)
2 tablespoons	30ml	Olive oil
1		Red pepper
1		Yellow pepper
1 1/2		Red onions (large)
1/2 cup	8g / 0.3oz	Chopped cilantro leaves
		Salt to taste
		Pepper to taste
		Bean Filling
1 lb	454g / 16oz	Bag of pinto beans - (red or, pink)
8 cups	1896ml	Water
		Salt to taste
1/4		Onion
1/4 cup	59ml	Olive oil

Recipe Instructions

Poach chicken with celery tops, onions and peppercorns. Cook for about 15 minutes. Let cool and remove skin. When chicken is skinned, slice or shred, then saute with olive oil in wok or large skillet until barely browned around the edges. Next add red and yellow peppers and red onions. Toss and saute for about 10 minutes.

Watch closely so that peppers don't go limp. Add cilantro leaves.

Remove from heat. Add salt and pepper to taste. Combine with beans (see below). Place in tortillas, top with salsa and serve.

Cook beans in water for approximately 1 1/2 hours on medium heat.

Make sure that beans are completely covered in water. Stir occasionally. Beans will absorb liquid and become soft. Add more water if needed. Add salt when beans are thoroughly cooked. Remove from heat. Add chopped onion. (Onions will cook from the heat of the beans.) Drizzle with olive oil. Let sit.

TORTILLAS: Warm six large flour tortillas in microwave on high (in large zip lock bag to preserve moisture) for about 30 seconds.

SALSA: Two large, peeled and chopped tomatoes.

Source:
Jim Fobel

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