Two boneless skinless chicken breasts
1/2 green bell pepper
1/2 red pepper
One Vidalia onion
1/2 Teaspoon cumin
1/4 Teaspoon salt
One Teaspoon Canola oil
One can low-fat or vegetarian refried beans
One pack flour tortillas
Cut the chicken breasts into morsels. Preheat pan over medium. Add 1 Teaspoon Canola oil, chicken, 1/4 Teaspoon Cumin and 1/4 Teaspoon salt. Brown chicken.
Sliver the green bell pepper, red pepper, onion and jalapeno. When the chicken is browned, put it to the side in the pan and add the vegetables and saute them until they just start to appear clear.
Warm the refried beans in a sauce pan. Warm a tortilla in a small pan over medium heat. When the tortilla is warmed, but not toasted, remove it from the pan and put some of the chicken and vegetable mix in the tortilla, along with a strip of the refried beans. Now you have a fajita burrito. Serve with baked tortilla chips and salsa.
You can also make this dish with a splash of mojo sauce for added flavor.