Have you heard of the Mom Conference? It’s completely free, going on all week, and 100% online. There are several “classes” or videos each day for you to listen to on topics ranging from parenting to finances, organization, and personal care. I’ve enjoyed so much listening to these lectures and benefited greatly from them. Now I’m ready to purge our clutter, organize the house, and keep a better daily schedule! I’ve also got some great home remedies up my sleeve for energy, teeth whitening and more. If you haven’t heard of the Mom Conference, I’d encourage you to go check it out ASAP before it’s over. There’s still several days left to learn from.
After that public service announcement, we’ll get right to the recipe.
These fajitas are a-MAZ-ing! Every time we have them, I eat way too many. And then there’s the leftovers, which means I continue on my fajita binge for several days. They are THAT good, trust me. The hubby loves it when he finds out these fajitas are on the menu, and we both continue to go ga-ga each time over the leftovers. (Plus, having fajitas for leftovers is kind of like having a freshly cooked meal since the warmed fajita mixture is scooped into a fresh tortilla each time.)
Besides tasting so awesome and being packed full of flavor and juice, these fajitas have something else going for them. They are a super-easy, hands-off, slow-cooker meal. It really doesn’t get any easier than this. These fajitas are one of my favorite Sunday lunches because it’s so simple to dump the ingredients into the crockpot before heading over to church, and you’ve got a nice, hot meal waiting for you when you get home.
The guacamole salad is optional, but it definitely ads to the fajitas. In keeping with the “set-it-and-forget-it” fajitas, you can mix this guacamole salad up ahead of time and just add the avocados in before serving (so they don’t brown). I originally planned to serve the guacamole salad on the side with the fajitas, but the hubby decided it would be terrific on the fajitas. It was a genius idea and we’ve been enjoying the fajitas “stuffed” ever since.
The hubby commented the other night, while we were eating fajitas, (these were the LEFTOVERS, mind you) that he didn’t think he could get anything better at a restaurant than he was getting with leftover fajitas. The only thing better a restaurant affords is, of course, the atmosphere. This is a 5-star recipe y’all.
- For the fajitas:
- 2 large boneless, skinless chicken breasts
- 2 (15 ounces) cans black beans, rinsed and drained
- 2 bell peppers (any color), sliced into strips
- 1 onion, sliced
- 2 teaspoons minced garlic
- 2 cups salsa (I like mine mild!)
- 1 teaspoon ground cumin
- 16 (or so) medium (taco sized) gluten-free flour tortillas, warmed (I just stick them in the microwave for a couple of seconds
- Monterrey-Jack cheese, for topping (optional)
- For the guacamole salad:
- 1 pint grape tomatoes, halved
- 1 bell pepper, seeded and diced
- 1 (15 ounce) can black beans, rinsed and drained
- 1/2 teaspoon fresh lime zest
- 1/4 cup freshly squeezed lime juice
- 1/4 cup olive oil
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon minced garlic
- 2 avocados, peeled, pitted, and diced
- For the fajitas: Place chicken, black beans, peppers, onion, garlic, salsa, and cumin in a slow cooker. Cover and cook on low for 4-5 hours, or until chicken is tender. Remove chicken, shred and return to slow cooker.
- For the guacamole salad: In a large bowl, combine tomatoes, pepper, beans, lime zest, lime juice, oil, salt, pepper, and garlic. Stir until well mixed. Stir in avocado.
- To assemble fajitas: Place chicken fajita mixture in center of tortilla, top with cheese, then guacamole salad. Enjoy immediately. (Note: if you prefer everything warm, warm the guacamole salad before adding to the individual fajitas)