Paprika chicken fajitas with beans and peppers

Ingredients

For 1 serving

• Corn tortillas3
• Chicken breast120 g
• Bell peppers120 g
• Onion50 g
• Cooked red kidney beans60 g
• Paprika1 teaspoon
• Cumin1 pinch
• Extra virgin olive oil2 teaspoons
• Lime juiceto taste
• Saltto taste

In season: June – September

Method

1. Wash the peppers, remove stalk, seeds and white pith and cut them into strips about 1 cm wide; peel the onion and cut it into thin wedges.
2. Cut the chicken breast into strips of the same size; rinse and drain the cooked kidney beans.
3. Heat the oil in a large frying pan over high heat, add the chicken, peppers and onion with the paprika, cumin and a pinch of salt and stir-fry for 7 minutes, stirring often, until the chicken is golden and cooked and the peppers are tender but still crisp.
4. Add the beans, heat them for 1 minute and deglaze with the lime juice, stirring until the bits on the bottom of the pan come loose.
5. Meanwhile warm the corn tortillas in a dry pan for 30 seconds per side, until soft, and serve them with the hot filling.