Teaming up with Beano®, I’m showcasing this phenomenally flavored, all-natural meal. I created the fantastic fajita recipe below using minimally processed whole foods, while Beano® provided samples of their products for me to try with this unbelievably delicious but incredibly gas-inducing dish.
Enjoy your delightful meal, but take a Beano first
My favorite thing about Beano® is that it is not a drug! Beano® contains a natural enzyme that breaks down the complex carbohydrates in gassy foods — like fresh vegetables, whole grains and beans — making them more digestible. This enables you to enjoy your favorite healthy foods without worrying about uncomfortable gas getting in the way of your fast-paced lifestyle.
Chipotle Lime Fajitas – Fiesta time!
These finger-linking fajitas are bursting at the seams with delectable whole foods. Packed with incredible nutrients from across the spectrum of food groups, this dish features fabulous protein sources, hearty legumes, healthy fats, colorful vegetables and whole grains. The best thing about this recipe is that it uses remarkable flavors from natural sources, instead of relying on empty, processed foods to satisfy. The result will dazzle your taste buds and nourish your body as well!
Chipotle lime fajitas are comprised of homemade whole-wheat flour tortillas, layered with a black bean medley, cilantro lime basmati rice, shredded chipotle lime chicken, sautéed stoplight peppers and onions, then garnished with cilantro lime guacamole. Every element of these fajitas are bursting with spectacular flavor and superb nutrients.
Despite the detailed list of ingredients, this recipe is very flexible and can easily be modified for a variety of time constraints.
Timesaving modifications include: ready-made tortillas and guacamole; pouch or bottle of fajita marinade; crock-pots to slow cook the chicken and bean medley; a timer for your rice cooker; as well as slicing the peppers, onions and cilantro the night before. Using these techniques, you can enjoy a scrumptious meal at the end of a long day with very little fuss.
SHREDDED CHIPOLTE LIME CHICKEN
- 3 lbs of boneless, skinless chicken thighs
- 1 can of fire roasted tomatoes
- 3 to 6 chipotle peppers in adobo sauce (3 for mild, 6 for spicy)
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1 teaspoon agave nectar or honey
- 2 tablespoons of fresh squeezed lime juice
Place fresh or frozen chicken thighs in a deep baking dish. Blend the remaining ingredients together to form a thick, chunky liquid marinade and pour over chicken. Cover with foil and bake at 350 for 1.5 hours if fresh and 2.5 if frozen. Shred chicken with a fork and use extra baking liquid to keep moist until serving.
CILANTRO LIME BASAMATI RICE
- 2 cups basamati rice, rinsed
- 2 1/2 cups water
- 1/4 cup fresh squeezed lime juice
- 1/4 teaspoon salt
- 1 1/2 bunches of cilantro, finely chopped
Fill rice cooker with rice, water, limejuice and salt. When done cooking, sprinkle with cilantro and fluff with a fork.
BLACK BEAN MEDLEY
- 2 cans black beans, drained and rinsed
- 1 can pinto beans
- 1 can light red kidney beans
- 1/2 teaspoon of salt
- 1/2 teaspoon of garlic powder (or two cloves of garlic, chopped)
- 2 tablespoons of cumin
Combine the above ingredients in a saucepan. Bring to a rapid boil, cover and simmer on low for 30 to 60 minutes to tenderize.
SAUTEED STOPLIGHT PEPPERS & ONIONS
- 1 green sweet bell pepper
- 1 yellow sweet bell pepper
- 1 orange or red sweet bell pepper
- 1 sweet vidalia onion
- 1 red onion
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2-3 tablespoons oil (I used coconut oil)
Julienne the bell peppers and sliver the onions. Heat the oil in a large skillet, toss in peppers and onions to coat. Sprinkle in salt, pepper and garlic powder. Use medium-high temp and stir often to until the mixture is softened and caramelized.
WHOLE WHEAT FLOUR TORTILLAS
- 2 1/2 cups whole wheat flour
- 1/2 cup oil (I used sunflower oil for its high heat stability)
- 1 teaspoon of salt
- 1 cup of warm water (microwave for 1 minute)
Using a heavy-duty mixer, beat the flour, salt and oil until crumbly. With mixer running, slowly add water until the dough is smooth. Separate into 12 sections and roll out with a rolling pin. Heat a cast iron skillet or griddle, using a touch of oil. Brown tortillas and set aside.
CILANTRO LIME GUACAMOLE
- 4 ripe Haas Avocados
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 tablespoons fresh squeezed lime juice
- 1/2 bunch of cilantro, finely chopped
Peel and core avocados, smash with a fork and work in other ingredients.
Then put them all together and you are ready for a fiesta on your plate! Enjoy!
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