SW recipe: Chicken fajita bowls with refried beans

Serves 4
Ready in 45 minutes


Juice of 2 limes

2 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

1 large garlic clove, crushed

4 skinless and boneless chicken breasts, sliced into strips

1 large red onion, finely sliced

1 orange pepper, deseeded and sliced

1 yellow pepper, deseeded and sliced

Sprigs of fresh coriander, to serve

Fat-free natural Greek yogurt, to serve

For the refried beans:

Low-calorie cooking spray

1 onion, finely chopped

1 tsp dried cumin

1 tsp smoked paprika

4 tsp tomato purée

2 garlic cloves, crushed

2 x 400g cans pinto or black beans, drained and rinsed

For the salad:

1 little gem lettuce, roughly shredded

350g tomatoes, chopped

1 cucumber, roughly diced

½ red onion, finely sliced


1 Mix together the lime juice, dried spices and garlic, and season. Add the chicken, toss to coat and set aside to marinate while you make the refried beans and salad.

2 For the refried beans, spray a non-stick frying pan with low-calorie cooking spray and place over a medium-low heat. Add the chopped onion and fry gently for 5 minutes. Stir through the spices, tomato purée and garlic with a splash of water, and cook for 1 minute. Add the beans, then a can full of water. Bubble for 5-8 minutes until the liquid has reduced by three quarters. Purée in a food processor or with a stick blender until smooth. Season to taste. Return to the pan to reheat before serving.

3 Spray a large, non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Add the sliced onion, peppers and chicken, along with any marinade. Stir-fry over a medium-high heat for 6-8 minutes until the vegetables are tender and the chicken is cooked through.

4 Divide the lettuce, tomatoes, cucumber and sliced red onion between 4 wide bowls. Add the piping-hot refried beans, then top with the chicken fajita mix. Scatter over the coriander and serve with the yogurt on the side.


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