Cheesy Chicken Fajitas

• 2 teaspoons olive oil
• 1 cup sliced red onion
• 1 cup sliced orange bell pepper
• 1/2 cup fresh corn kernels
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup unsalted canned pinto beans, rinsed and drained
• 3/4 cup chopped tomatoes
• 1/2 cup unsalted chicken stock
• 1 1/2 tablespoons fresh lime juice
• 4 ounces skinless, boneless rotisserie chicken breast, shredded
• 4 ounces part-skim mozzarella cheese, shredded (about 1 cup)
• 8 (6-in.) corn tortillas
• 8 teaspoons reduced-fat sour cream
• 1/2 ripe peeled avocado, cut into 8 slices

1. Preheat broiler to high.
2. Heat oil in a large ovenproof skillet over medium-high. Add onion, bell pepper, corn, salt, and pepper to pan; saute 3 minutes or until crisp-tender. Add beans, tomatoes, stock, and juice; cook 2 minutes. Top vegetable mixture with chicken; sprinkle evenly with cheese.
3. Place pan in oven; broil 3 minutes or until cheese melts.
4. Heat tortillas according to package directions. Divide chicken mixture evenly among tortillas; top each with 1 teaspoon sour cream and 1 avocado slice.

olive oil, red onion, orange bell pepper, fresh corn kernels, kosher salt, black pepper, pinto beans, tomatoes, lime juice, skinless, mozzarella cheese, corn tortillas, sour cream, avocado

Taken from www.myrecipes.com/recipe/cheesy-chicken-fajitas (may not work)