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Grilled Chicken And Black Bean Fajitas

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  • Prep 20 min
  • Total 35 min
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You Mexi-Can do more than burgers on your BBQ. Fajitas have never been better than on the grill!
Created Aug 21, 2013
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  • 1 Old El Paso* Fajita Dinner Kit or 1 Old El Paso* Hot & Spicy Fajita Dinner Kit
  • 2 tbsp (30 mL) each:  water, lime juice, vegetable oil
  • 1 lb (500 g) boneless, skinless chicken breasts (about 3 medium)
  • 1 can (19 oz/540 mL) black beans, rinsed and drained
  • 3/4 cup (175 mL) Old El Paso* Thick N' Chunky Salsa
  • 2 tbsp (30 mL) chopped fresh cilantro
  • Shredded Cheddar cheese (for topping if desired)


  • 1
    In a small bowl combine seasoning mix (from kit), water, lime juice and vegetable oil.  Reserve 2 tbsp (30 mL) of this mixture.
  • 2
    Place chicken in large resealable plastic bag; pour remainder of seasoning mixture over chicken.  Seal bag and massage until chicken is evenly coated.  Use immediately or refrigerate up to 24 hours.
  • 3
    Preheat grill to medium heat.  Place chicken on grill; cover grill and cook 12 to 15 minutes turning once until no longer pink in centre (165°F/74°C). Brush chicken occasionally with reserved seasoning mixture.  Remove from heat and let stand 5 minutes.  While chicken is cooking, wrap tortillas in foil and place on grill during last 5 to 7 minutes of cooking time, turning once.
  • 4
    Meanwhile, in 2 qt (2 L) sauce pan, heat beans, salsa and fajita topping sauce (from kit) over medium heat until heated through.  Remove from heat and stir in cilantro.
  • 5
    Slice chicken into strips and place on half of each tortilla; top with bean mixture and cheese.  Roll up or fold over and serve immediately.

Nutrition Information

No nutrition information available for this recipe
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