Steaming Chicken and Black Bean Fajitas.
2 boneless, skinless chicken breast halves, cut into thin strips1 tablespoon vegetable oil1/2 cup red or green bell pepper slices1 cup black beans, drained and rinsed1-1/2 cups DOLE Fresh Pineapple, cut into bite-size pieces3/4 cup bottled salsa
Cook and stir chicken in hot oil over medium-high heat in large, non-stick skillet until browned. Add bell pepper; cook and stir until chicken is no longer pink. Stir in beans and pineapple; cook until heated through. Remove from heat; stir in salsa.
8 (8-inch) flour tortillas1/2 cup shredded Cheddar or Monterey Jack Cheese
Spoon pineapple filling onto tortillas sprinkle with cheese and fold sides up. Serve with fresh lime wedge, if desired. Garnish with fresh pineapple wedges and orange slices, if desired.
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