Since I’m no longer spending time on social networks, and I am done working for the moment, I thought I’d share a few of my not-the-most-healthy, but-not-the-worst recipes. As it’s Taco Tuesday, I figured I’d start off with a Latin styled dish:

Quick Chicken Fajitas

  • 2lbs of boneless, skinless chicken breast, sliced.
  • 15oz can black beans, or dried-and-cooked equivalent
  • 15oz can corn, or freshly cooked corn, cut from the cob.
  • 1-2 medium sized onion(s) (to taste)
  • 2 medium sized green bell peppers
  • 2 medium sized red bell peppers
  • Flour, or corn tortillas

Drain black bean juice in skillet, or use a couple tablespoons of oil, on low heat. Fold chicken. Cover skillet and let cook, occasionally stirring until the internal temperature reaches 170 degrees.

While waiting for chicken to cook, slice onions and peppers into strips, and sautee onions until nicely caramelized. (I don’t like the peppers mushy, so I only throw them on and stir for the last few seconds. Sometimes I don’t even add them.)

Drain corn, and add corn and beans to chicken. Allow to heat for a few minutes, stirring occasionally.

Prepare tortilla as you enjoy them. Fill with both chicken and toppings, add any cheese/salsa/whatever you may like. I added some Chinese cabbage that I had left over and it went together wonderfully. The above easily serves six (or a few fatties like me), and it takes almost no effort, whatsoever!