Ingredients

3 Boneless skinless chicken breasts, cut into strips

4 TBS balsamic vinegar

2 TBS lime juice

4 TBS olive oil divided

3 Cloves garlic, minced

1 TBS butter

1 Med sweet onion (ie Vidalia), 1/2 in slices

1/2 red bell pepper, 1/2 in slices

1/2 yellow bell pepper, 1/2 in slices

1 C sliced mushrooms

1 C cooked black beans, drained

1 tsp dried cilantro

1 tsp chili powder, to taste

1/2 tsp cumin, to taste

3/4 C sour cream

1/2 C favorite salsa

salt & pepper to taste

2 roma tomatoes diced

4-6 Large flour totillas

grated cheddar cheese

Preparation

  1. Combine the vinegar, lime juice, 2 TBS olive oil, and minced garlic in a Ziplock bag. Add chicken strips and let marinate in refrigerator for a couple hours.

  2. Remove chicken from marinade (discard marinade)

  3. Melt butter and mix with 2 TBS olive oil.

  4. Saute chicken, onion, bell peppers, mushrooms over med-high heat until chicken is completely cooked and vegtables are to desired doneness.

  5. Reduce heat, add black beans, cilantro, chili powder, and cumin and simmer in hed-low heat another 5 mins.

  6. Build you fajitas and garnish with sour cream, cheddar cheese, salsa, and chopped tomato.