Rob weller's healthy chicken fajitas

4 servings

Ingredients

Quantity Ingredient
1 large Plump chicken breast
½ cup Celery (tops and tender, inside stalks)
½ medium White onion
2 Or 3 peppercorns
2 tablespoons Olive oil
1 pounds Bag of pinto beans (red or pink)
8 cups Water
1 Red pepper
1 Yellow pepper
1½ large Red onions
½ cup Chopped cilantro leaves
Salt to taste
Pepper to taste
Salt to taste
¼ Onion
¼ cup Olive oil

Directions

CHICKEN FILLING

BEAN FILLING

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 1½ 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.

Serves 4.

Posted by Stephen Ceideburg July 27 1990.

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