Sheet Pan Fajitas
Bean and Cheese Nachos
Ingredients
- ½ lb boneless, skinless chicken breasts, cut into ½-inch-thick slices
- 1 (12-oz) pkg fajita vegetable mix
- 2 Tbsp olive oil
- 1½ Tbsp Southwest seasoning
- ½ (18-count) pkg corn tortillas
- 2 cups shredded romaine lettuce
- ½ (8-oz) container refrigerated guacamole
- 1 lime, cut into wedges
Instructions
- Preheat oven to 425°F.
- Place a large rimmed baking sheet in oven to heat while oven preheats.
- Toss together chicken, fajita mix, oil and seasoning in a bowl.
- Carefully spread mixture in a single layer on preheated baking sheet.
- Bake 20 minutes or until chicken is done and vegetables are tender.
- Meanwhile, heat tortillas according to package directions; serve chicken and vegetables in warm tortillas topped with lettuce and guacamole. Serve with lime wedges.
Side Dish Ingredients
- ½ (9-oz) pkg tortilla chips
- ½ (16-oz) pkg spicy black bean dip
- 1 cup shredded Cheddar cheese
- ¼ cup sour cream
- 2 Tbsp chopped fresh cilantro
Side Dish Instructions
- Preheat oven to 425°F.
- Arrange chips on a rimmed baking sheet.
- Heat dip according to package directions; dollop over chips and sprinkle with cheese.
- Bake 10 minutes or until cheese is melted. Top with sour cream and cilantro.
Classic Meal Plan
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