1 onion, diced
1 pound of chicken breast, sliced into strips
1 (15 ounce) can black beans, drained and rinse
1 (15 ounce) can fire roasted tomatoes
6-8 whole wheat tortillas
2 cups shredded Mexican blend cheese
1 avocado (optional)
Sour cream (optional)
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon cayenne pepper (optional)
Prepare/mix the fajita seasoning (all spices) in a small bowl. Use half of it to season the chicken. Set the rest aside.
Heat a large skillet, on medium high, with 1 teaspoon olive oil and sauté the peppers and onion in two batches until they JUST start to soften (3 minutes). Set aside.
Preheat oven to 375 degrees.
In the same skillet, lightly drizzle the pan with olive oil and cook the chicken strips on medium heat for about 4-5 minutes or until the juices run clear when the thickest part is sliced. Remove the chicken from pan and cube into bit sized pieces.
In a large bowl, combine the beans, tomatoes and the remaining fajita seasoning. Add the chicken, peppers, and onions and mix together.
Place ½ cup or so of the mixture on the bottom of a 9 x 13-inch baking dish and spread out. Next, place 3-4 tortillas on top (it is okay if they overlap). Then add more chicken mixture on top – covering all tortillas. One more layer of tortillas on top of that and then top with the remaining chicken mixture.
Finally, top with cheese, cover with aluminum foil and bake for 30 minutes. Remove aluminum foil and bake for an additional 10-15 minutes. Top with avocado, sour cream or salsa (optional).