Chicken & bean fajita traybake
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Chicken & bean fajita traybake

By Anna Glover

Try this easy, one-pan bake for a midweek dinner. Made with fajita-spiced chicken, beans and peppers, it’s packed with protein

  • Prep:15 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 649
  • fat 18g
  • saturates 4g
  • carbs 68g
  • sugars 0g
  • fibre 15g
  • protein 47g
  • salt 2.05g

Ingredients

  • 1 red onion , sliced
  • 3 mixed peppers , deseeded and sliced
  • 3 Morrisons Chicken Breast Fillets , sliced into 1cm strips
  • 2 x 400g cans haricot or cannellini beans , drained
  • 2 tbsp tomato purée
  • 3 tbsp vegetable oil
  • 8 large tortillas
  • lime wedges, soured cream, salsa and guacamole to serve
  • 1 tsp garlic granules
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp chilli powder

Method

  1. Heat the oven to 200C/180C fan/gas 6. Mix all the seasoning ingredients together along with some salt and pepper in a small bowl.

  2. Tip the onions, peppers, Morrisons chicken, beans, purée, 2 tbsp water and the spice mix into a large tray with the oil and some seasoning. Mix everything together, then spread out evenly on the tray. Roast for 30-35 mins until the peppers are soft, and the chicken is cooked through.

  3. Wrap the tortillas in foil, and warm through in the oven on the shelf under the traybake for the last 5 mins of cooking. Serve everything in the middle of the table with lime wedges, and the dips for spooning over before wrapping up.

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