Tex-Mex: a fajita fiesta

Being a Texas native, I always find myself missing my favorite Tex-Mex meals that I'm always sure to eat whenever I fly back down South. After a good friend of mine (who is also from Texas) insisted on covering our cab fair back from the airport one day, I wanted to repay him by cooking up one of our favorite Tex-Mex meals, chicken fajitas! Preparation only involved cutting up the vegetables and seasoning the meat, and the cooking couldn't have been easier.

The ingredients (and corresponding cooking methods) we used were as follows:

- Avocados 

- Organic chicken breasts (seasoned with cumin)

- Brown rice

- Black beans

- Lettuce 

- Onions
- Red, green, and yellow peppers

- Low-fat shredded cheese

- Yellow corn tortillas

                       

   We kind of ran out of plates, so we had to eat off of paper towels... typical college problems.

We boiled the rice and beans over the stove (taking the longest of the ingredients to cook), chopped up the lettuce, grilled the chicken, onions, and peppers in a pan with some olive oil, and mashed the avocado up in a bowl (adding in some lime and salsa for extra flavor). Then, right before serving, we sprinkled a bit of water over each of our corn tortillas and microwaved them for ten seconds to make them warm and soft. Once all of our toppings were prepped and placed into bowls, we each served ourselves so that we could customize our fajitas to our liking (as you can see, I piled my tortillas very high, which didn't make for the classiest show of consumption...).

This meal did take longer to prepare than the past meals I've posted, but the wait was well worth it. Next time you're planning on having friends over for dinner, keep these fajitas in mind! By laying out the ingredients for each person to select from themselves, even the pickiest of eaters can be satisfied with this meal!