Ellena’s Notes
I LOVE fajitas! And I love finding new ways to serve them. Inspired by 3 different recipes, I took something from each to create this delicious meal. The slaw gives the fajitas a wonderful fresh crisp that I normally don’t have and I fell in love with the texture it adds. The beans are to-die-for good! Just try not to eat them out of the pot! I tend to add a sliced avocado on the side, along with other favorite fixings, like shredded lettuce, ranch dressing, and cheese. Also try it with shrimp – this is Paige’s favorite!
Our Sangria is a perfect pairing for this meal! But if you prefer dry white, try our rosé and for a red try our Tempranillo.
Eat Simple, Eat Well, Ellena
Ingredients
2 carrots, shredded
2 tbsp rice vinegar, divided
1 tbsp honey, divided
1 tsp ancho chile powder
1 tsp smoked paprika
1 tsp garlic powder
1 tsp gound cumin
1 tsp dried oregano
1 yellow onion, thinly sliced
2 poblano peppers, stem and seeds removed, then thinly sliced
1 lb chicken breasts, chopped
1 can chipotle peppers in adobo sauce (using only 2 peppers and 2 spoonfuls of sauce; finely dice peppers)
2 cloves garlic, finely minced
2 15-oz cans black beans, drained
Flour tortillas
salt and pepper to taste
olive oil
Gluten Free Version: Use gluten free tortillas
Directions
Preheat oven to 450ºF. Place the shredded carrots, half of the honey, and 1 tablespoon vinegar into a medium bowl. Drizzle with olive oil and mix until well combined. Set aside to marinate. Next, combine the chile powder, paprika, garlic powder, cumin, and oregano into a small bowl and mix well. Place half of the sliced onion and all of the sliced poblano peppers on a baking sheet. Drizzle with olive oil and sprinkle with half of the spice mixture. Place in oven and roast for 8-10 minutes, or until lightly browned.
While the vegetables are roasting, sauté the chicken and cook the beans. Add 1 tablespoon olive oil to a large pan over medium-high heat, add the chopped chicken and sauté until cooked through, about 10-15 minutes. Next, add diced chipotle peppers, adobo sauce, remaining honey, and 1/4 cup water. Stir well, then add salt and pepper to taste. Turn off heat. In a medium pot, heat 2 tablespoons of olive oil on medium-high heat. Add the remaining onion slices and minced garlic, and cook until slightly browned. Stir in the beans, 1/2 cup water, the remaining spice mixture, and salt and pepper to taste. Cook, stirring frequently and mashing the beans with the back of a spoon, 5 to 6 minutes, or until desired consistency. Turn off heat. Serve chicken, beans, roasted vegetables, and carrot slaw with warmed tortillas and enjoy!
