Instructions

In the Instant Pot, add the trivet to the pot. Add 1/2 cup of water to the bottom.
In a bowl combine the olive oil, lime juice, taco seasoning, kosher salt, and pepper and stir together. Add the sliced chicken breasts to the mixture and coat well. Add the chicken to the Instant Pot on top of the insert.
Seal the Instant Pot and make sure the valve is sealed. Turn on the HIGH pressure and set the timer for 10 minutes (make sure the “Keep Warm” button is off). Continue to below. Once timer goes off, switch the valve to venting so that the steam is released immediately. Once the metal valve drops and is ready, remove the lid and using the trivet, pull out the chicken. Let rest for a few minutes before slicing all the chicken. Taste and season with more kosher salt if needed. Reserve 1/2 of the chicken for Southwest Cobb.
While cooking, in a large skillet on the stove, heat a touch of olive oil and add all the Sliced Onions and almost all of the Sliced Peppers. Add a sprinkle of taco seasoning to the peppers and onions. Cook, stirring often, until softened, about 7-8 minutes (continue to black beans below). Remove 1/2 the peppers/onions and reserve for Meatloaf Subs. Taste and season with salt and pepper as needed. Remove from the skillet.
Heat the tortillas for about 30 seconds on both sides over high heat in that skillet. Stack on a plate and cover with a dish cloth to keep warm.
While cooking, add kosher salt, pepper, garlic and Diced onions to a bowl with the black beans. Microwave for about 5-6 minutes until the onion is softened. Reserve 1/2 of the black beans for the Sweet and Spicy Cauliflower and Black Bean Bowls.
To serve, put sliced chicken/peppers/onions on each tortilla. Top with sliced avocado (salt it), sliced lime, Cilantro and Green onions. Drizzle with Cilantro Jalapeño Sauce. Serve with black beans on the side.

Chicken Vegetable Fajitas with Black Beans

Ingredients

Instructions

Notes

Nutrition Facts

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