A Protein-Packed Chicken Fajita Burrito Recipe

HOW TO MAKE IT:

1- Heat the oil in a large skillet over high heat.
2- Add the onion and red and poblano peppers and cook until browned, about 7 to 8 minutes. Season with salt and pepper.
3- Combine the beans with cumin in a saucepan and warm through. Add the lime juice and a few shakes of hot sauce.
4- Preheat a griddle, cast-iron skillet, or large nonstick pan over medium heat.
5- Microwave the tortillas for 20 seconds, just enough so they're pliable.
6- Building one burrito at a time, sprinkle on some cheese, top with some beans, the onion-pepper mixture, chicken, and salsa.
7- Roll into a tight package.
8- Place the burritos directly on the skillet, cooking for a minute on each side until lightly toasted.

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YOU'LL NEED:

1⁄2 Tbsp canola oil
1 large onion, sliced
1 red bell pepper, sliced
1 poblano or green bell pepper, sliced
Salt and black pepper to taste
1⁄2 can (14–16oz) black beans, drained
1⁄4 tsp cumin
Juice of 1 lime
Hot sauce
4 (10") whole-wheat tortillas
1 cup low-fat shredded Jack cheese
2 cups shredded chicken (about half a store-bought rotisserie chicken)
Salsa (salsa verde is especially good here)