Chipotle Chicken Fajitas with Refried Beans, Avocado & Sour Cream
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Chipotle Chicken Fajitas

with Refried Beans, Avocado & Sour Cream

35 MIN
4 Servings
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These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
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  • with Boneless Chicken Breast Pieces
    includes 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
  • with Flank Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks View recipe
  • 1 Serving
  • with Boneless Chicken Breast Pieces

    From the Test Kitchen

    Get ready for fajita night! With tender bites of chipotle chicken, cheesy roasted vegetables, cooling avocado, and more, you’re sure to find combinations that everyone will enjoy. You'll cook pinto beans with our Mexican spice blend, plus a bit of chile paste, and top it with even more cheese for a robust side.
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    • Nutrition
      PER SERVING
    • Calories
      690 Cals (est.)
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    fresh
    ingredients
    Chipotle Chicken Fajitas with Refried Beans, Avocado & Sour Cream
    Title
    • 18 oz Boneless Chicken Breast Pieces
    • 8 Flour Tortillas
    • 1 Yellow Onion
    • 1 Bell Pepper
    • 1 15.5-Oz Can Pinto Beans
    • 2 Tbsps Crème Fraîche
    • 2 tsps Chipotle Chile Paste
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • 1 Lime
    • 1 Avocado
    • 1 Tbsp Light Brown Sugar
    • ¼ cup Sour Cream
    • 4 oz Monterey Jack Cheese
    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Quarter the lime. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice lengthwise. Grate the monterey jack on the large side of a box grater. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice; place in a bowl. Evenly top with the juice of 2 lime wedges; season with salt and pepper.

    Cook the beans
    2 Cook the beans

    In a small pot, combine the beans (including the liquid), half the spice blend, and up to half the chile paste, depending on how spicy you'd like the dish to be. Heat to boiling on high, stirring occasionally. Once boiling, using a potato masher (or the back of a wooden spoon), mash until about half the beans are broken down. Continue to cook, stirring frequently, 4 to 5 minutes, or until the beans are thickened. Turn off the heat. Stir in the juice of the remaining lime wedges and the crème fraîche; season with salt and pepper. Cover to keep warm.

    Roast & finish the vegetables
    3 Roast & finish the vegetables

    Meanwhile, line a sheet pan with foil. Place the sliced onion and sliced pepper on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 8 to 10 minutes, or until lightly browned and softened. Leaving the oven on, remove from the oven and evenly top with half the grated monterey jack. Return to the oven and roast 3 to 5 minutes, or until the cheese is melted. Remove from the oven.

    Warm the tortillas
    4 Warm the tortillas

    Meanwhile, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap.

    Cook the chicken & serve your dish
    5 Cook the chicken & serve your dish

    Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the remaining spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sugar, 2 tablespoons of water (carefully, as the liquid may splatter), and as much of the remaining chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 3 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Season the sour cream with salt and pepper. Serve the warmed tortillas with the cooked chicken, seasoned sour cream, finished vegetables, seasoned avocado, and cooked beans. Top the beans with the remaining grated monterey jack. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Quarter the lime. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice lengthwise. Grate the monterey jack on the large side of a box grater. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice; place in a bowl. Evenly top with the juice of 2 lime wedges; season with salt and pepper.

    2 Cook the beans

    In a small pot, combine the beans (including the liquid), half the spice blend, and up to half the chile paste, depending on how spicy you'd like the dish to be. Heat to boiling on high, stirring occasionally. Once boiling, using a potato masher (or the back of a wooden spoon), mash until about half the beans are broken down. Continue to cook, stirring frequently, 4 to 5 minutes, or until the beans are thickened. Turn off the heat. Stir in the juice of the remaining lime wedges and the crème fraîche; season with salt and pepper. Cover to keep warm.

    Cook the beans
    Roast & finish the vegetables
    3 Roast & finish the vegetables

    Meanwhile, line a sheet pan with foil. Place the sliced onion and sliced pepper on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 8 to 10 minutes, or until lightly browned and softened. Leaving the oven on, remove from the oven and evenly top with half the grated monterey jack. Return to the oven and roast 3 to 5 minutes, or until the cheese is melted. Remove from the oven.

    4 Warm the tortillas

    Meanwhile, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap.

    Warm the tortillas
    Cook the chicken & serve your dish
    5 Cook the chicken & serve your dish

    Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the remaining spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sugar, 2 tablespoons of water (carefully, as the liquid may splatter), and as much of the remaining chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 3 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Season the sour cream with salt and pepper. Serve the warmed tortillas with the cooked chicken, seasoned sour cream, finished vegetables, seasoned avocado, and cooked beans. Top the beans with the remaining grated monterey jack. Enjoy!

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