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Robb Weller's Healthy Chicken Fajitas

  Yield/Servings: 4 servings  
Chicken Filling:

1 large plump chicken breast
1/2 cup celery
1/2 medium-sized white onion
2-3 peppercorns
2 tbs. olive oil
1 red pepper
1 yellow pepper
1 1/2 large red onions
1/2 cup chopped cilantro leaves
Salt to taste
Pepper to taste
Bean filling:

1 lb. bag of pinto beans (red or pink)
8 cups water
salt to taste
1/4 onion
1/4 cup olive oil
Poach chicken with celery (use tops and tender leaves inside stalk), onion, peppercorns. Cook about 15 minutes. Let cool and remove skin. When chicken is skinned, slice or shred, then saute with olive oil in wok or large skillet until barely browned around the edges. Next add red and yellow peppers and red onions. Toss and saute about 10 minutes. Watch closely so that peppers don't go limp. Add cilantro leaves. Remove from heat. Add salt and pepper to taste. Combine with beans (see below). Place in tortillas, top with salsa and serve.

Bean filling:
Cook beans in water for approximately 1 1/2 hours on medium heat. Make sure that beans are completely covered in water. Stir occasionally. Beans will absorb liquid and become soft. Add more water if needed. Add salt when beans are thoroughly cooked. Remove from heat. Add chopped onion (onions will cook from heat of beans) and drizzle with olive oil. Let sit.

Tortillas: Warm six large flour tortillas in microwave on high in large zip-lock plastic bags to preserve moisture for about 30 seconds.

Salsa: 2 large, chopped and peeled tomatoes.
Culture: Mexican
Submitted by: Cynthia Young USA

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