Baked Fajita Chicken Tacos
- Total Fat4 g
- Cholesterol65 mg
- Sodium760 mg
- Total Carbohydrate42 g
- Protein31 g
- Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
1/2 yellow onion, sliced
1 green bell pepper, seeded, thinly sliced
4 Roma tomatoes, seeded, chopped
1/4 cup white onion
2 tablespoon cilantro, chopped
2 tablespoon jalapeno peppers, diced
2 tablespoon fresh lime juice
1 salt and pepper, to taste
1 cup refried black beans, warmed
8 taco shells
1/2 cup low fat cheddar cheese, shredded
- Preheat oven to 375°F.
- Spray a large skillet with non-stick cooking spray and over medium-high heat cook yellow onions for 5-7 minutes. Add green pepper and for an additional 7-10 minutes, or until tender. Set aside.
- Make pico de gallo by combining tomatoes, white onion, cilantro, jalapeno, lime juice and salt and pepper. Refrigerate until ready to use.
- To assemble tacos spoon beans down center of taco shell and layer with chicken, cheese, peppers and onions. Bake for 10 minutes or until cheese has melted. Top with fresh pico de gallo before serving.