Print Options:

Build Your Own Chicken and Vegetable Fajitas

Yields6 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

Sometimes, it's easier to get dinner on the table and have everyone "make" it themselves, but it's also more fun for everyone, with exactly what you want!

Build Your Own Chicken and Vegetable Fajitas

 Zest and juice of 1 orange
 Zest and juice of 2 limes
 ¼ cup Colavita Extra Virgin Olive Oil
 3 tsp chili powder
 2 garlic cloves, minced
 1 tsp cumin
 2 ½ lbs boneless, skinless chicken breasts
 Kosher Salt
 Freshly ground black pepper
 Colavita Extra Virgin Olive Oil
 2 red onions, sliced into rings
 3 red peppers, sliced into julienne
 3 portobello mushrooms, stem and gills removed
 12 large flour tortillas, wrapped in foil
 Cilantro, sliced limes, salsa, guacamole, spiced black beans for garnish
Spicy Black Beans
 2 tsp ground cumin
 1 tsp adobo sauce from chipotles in adobo, or favorite hot sauce
 2 tsp fresh lime juice
 1 tbsp Colavita Extra Virgin Olive Oil
 15 oz (1 can) black beans, drained and rinsed
 5 ripe avocados
 Juice of 3 limes
 ½ small onion, chopped and rinsed under cold water (to soften the 'sting')
 1 small garlic clove, minced
 1 serrano chili pepper, chopped
 1 big handful fresh cilantro leaves, roughly chopped
 Kosher salt
 Freshly ground black pepper
 Drizzle Colavita Extra Virgin Olive Oil, for garnish

Whisk together orange juice and zest, lime juice and zest, EVOO, chipotles, garlic, and cumin. Set aside.


Marinate the chicken or beef in the marinade for at least 4 hours or overnight.


Preheat the oven to 350˚F. Line a baking sheet with parchment paper and prepare a casserole dish with cooking spray.


Grill or sauté onions, peppers, and portobellos until softened and browned. Slice portobellos into julienne and transfer to a casserole dish.


Grill or sauté chicken until browned. Transfer to lined baking sheet and roast at 350F until chicken is cooked through, about 12 minutes. Cool and slice into julienne. Store in casserole along with veggies until ready to eat. Warm on a hot plate or in a warm oven.


Serve fajitas with garnishes and condiments and allow guests to customize their own.

Spicy Black Beans

Whisk cumin, adobo, lime juice, and EVOO together.


Toss vinaigrette with black beans. Serve hot or room temperature.


Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add lime juice, onion, garlic, serrano, and cilantro and stir to combine.


Season with salt and pepper and a good drizzle of EVOO.


Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

Nutrition Facts

Servings 6