Tex-Mex Chicken And Peppers

• 2 Tbsp. plus 1 1/2 tsp. oil
• 1 lb. boneless, skinless chicken breasts, cut into thin strips
• 2 red peppers, cut into thin strips
• 1 large clove garlic, sliced thinly
• 1 medium onion, cut into thin wedges
• 1 tsp. dried oregano
• 1 tsp. salt
• 1 1/2 c. bottled salsa
• 15 oz. can black beans, drained and rinsed
• 2 Tbsp. minced coriander
• flour tortillas or tortilla chips

1. In a medium frying pan, heat 2 tablespoons of the oil over high heat.
2. Add chicken and cook, stirring frequently, until no longer pink, about 5 minutes.
3. With a slotted spoon, remove the chicken to a plate.
4. Add remaining oil to the pan; add peppers, garlic, onion, oregano and salt.
5. Cook, stirring frequently, until the veggies are tender-crisp, about 5 minutes.
6. Return the chicken to frying pan; add salsa and black beans and heat through. Sprinkle with coriander.
7. Garnish with tortilla chips if desired. Alternately serve rolled up inside soft tortilla or over rice.

oil, chicken breasts, red peppers, clove garlic, onion, oregano, salt, bottled salsa, black beans, coriander, flour tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=799995 (may not work)