Sander has been learning to “cook” lately. I give him super important jobs like “hey buddy, can you move these dried peas (that have no place in our dinner) from this container to this container?” or “here, pour this cup of flour into this bowl I’m holding it over.” Tonight though was my favorite. He found the salt, figured out how to open the pour spout, and proceeded to (successfully!) pour (some of) the salt into a tablespoon. I dumped it back into the salt container and he started all over again. ? I had to keep an eye on him to make sure the salt didn’t actually make its way into our already-salted dinner, but it kept him nice and busy while I finished cooking.
I haven’t got him chopping vegetables yet, but even without his help (or, rather, with it #cookingwithatoddler ) this dinner comes together in a snap. And man, is it tasty. I have a serious thing for dinners where tortilla chips are involved, and this is a sure favorite in that category.
Does anyone else feel like their default cooking mode is tex-mex? There’s just something so comforting about combining meat and beans with fresh peppers, avocados, cilantro, and lime. It’s like you could mix those things a thousand different ways and get a tasty meal every time. The first year we were in China there wasn’t a single Mexican restaurant around. It was a happy day when one finally moved into town. And a sad day when we discovered it wasn’t that good. ? #wompwomp But that just made it all the more exciting when, a year after that, another Mexican place opened that was actually amazing. That stuff was legit Mexican food. These fajita nachos are not. But trust me, you’re gonna love this one.
Adapted from Mel’s Kitchen Cafe
- 3 cups boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon olive oil
- ½ cup sliced red or yellow onion
- 1 bell pepper, diced - any color
- 1 cup fresh or frozen corn kernels
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup chopped Roma or cherry tomatoes
- ¼ cup chicken broth
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 tablespoon lime juice
- 1½ cups shredded cheddar cheese
- tortilla chips for serving
- taco toppings - chopped avocados, sour cream, salsa, cilantro whatever you like!
- Cook chicken over medium-high heat until browned and cooked through. Set aside on a plate.
- In the same skillet, heat the oil over medium heat and add the onion, bell pepper, corn, salt and pepper. Sauté for 3-4 minutes until the onions start to go translucent.
- Add the beans, tomatoes, broth, cumin, and oregano. Bring to a soft simmer and cook for five minutes, stirring occasionally.
- Add the chicken and lime juice. Cook 1-2 minutes until everything is heated through.
- Turn off the heat and sprinkle the cheese on top. Cover with a lid or tin foil for 2-3 minutes or until the cheese is melted.
- Serve over tortilla chips and top with your desired taco toppings!