CHICKEN FAJITAS STACKED

Like many of my recipes, this one came to me on a Sunday when I was single and had to rifle through my cupboards to find something decent to eat. I had everything for fajitas but not tortilla's...that's when it hit me; a Mexican version of the all too famous Utah Hawaiian Hay Stacks. Genius...and delicious! They're pretty healthy too, as long as you go easy on the sour cream and cheese.


CHICKEN FAJITAS STACKED
(Mindi Original)

1 can black beans drained and rinsed
1 can Mexican style diced tomatoes
2 large raw chicken breasts cut into thin strips
1 bell pepper cut into thin strips
1 small onion cut into thin strips
2 t. olive oil
2 t. fajita seasoning
salt & pepper
Rice (serving for 4)
2 C. cheddar or mozzarella cheese (which ever you prefer)
½ C. chopped black olives
½ C. sour cream
½ C. cilantro

1. Start cooking rice.
2. Mix black beans and diced tomatoes in a sauce pan and bring to a boil over medium/high heat. Reduce heat to lowest setting and allow to simmer for 15-30 minutes.
3. Heat olive oil in a non-sick skilled and sauté chicken; seasoning with salt, pepper, and fajita seasoning. When chicken is almost done, add bell pepper and onion. Cook until chicken is done and veggies are al’dente (or to your taste).
4. Serve by layering as follows:

Rice
Beans & tomatoes
Chicken & peppers
Cheese
Sour cream
Olives
Cilantro