Skillet Chicken Fajitas with Refried Beans

It wasn't until about a year or two ago that I actually liked refried beans.  To be fair, the first time I had them was on a Mexican pizza from Taco Bell!  Gross!!  That scared me for life.  Here's how I make mine:

Refried Beans

extra virgin olive oil
1/2 onion, finely diced
1 tsp minced garlic
2 - 15 oz. cans of pinto beans, drained and rinsed
1 tsp chicken bullion
2 tsp Fiesta brand pinto bean seasoning
2/3 - 1 cup water
black pepper
cilantro

Drizzle a little oil in a pan over medium heat and saute onion and garlic until they begin to soften.  Add remaining ingredients and simmer on low for 10 minutes.  Remove from heat and use a potato masher to mash beans.  Before serving, add a couple dashes of pepper and cilantro, if desired.  You can also add some shredded cheese.

Skillet Chicken Fajitas

extra virgin olive oil

1 onion, sliced

1 red bell pepper, sliced

1 lb. boneless skinless chicken breasts, cut into strips

2 tsp chili powder

1 tsp salt

1/2 tsp onion powder

1/4 tsp garlic powder

1/4 tsp cumin

1/4 tsp black pepper

1/4 tsp cayenne pepper

pinch of sugar

shredded Mexican cheese

Drizzle olive oil in a extra large skillet and saute onion and peppers over medium heat until they begin to soften.  Add chicken and spices and lower heat.  Continue to saute until chicken is done.   Serve with shredded mexican cheese blend.

Yo No Quiero Taco Bell!

~M