Chicken Fajita Salad Bowl

note: to save time purchase the vegetables already sliced in the produce department

1 large tortilla per person

boneless chicken thighs, marinated in a fajita marinade

bell pepper slices

sliced onion pieces

zucchini and yellow squash slices

refried black beans

cherry tomatoes, cut in half

romaine lettuce, cut or torn into small pieces

grated cheddar, jack or Mexican blend cheese

sour cream

taco seasoning

olive oil

Fry or bake large tortillas, forming into a bowl by baking inverted on a oven safe bowl, or forming into a bowl shape in your fryer basket

Grill chicken.  While chicken is grilling heat refried black beans and season with taco seasoning and keep warm.  Sprinkle taco seasoning on vegetables and saute in a little olive oil until soft and done.  When chicken is done, shred or chop.

Place warm black beans in the bottom of tortilla bowl, and sprinkle with cheese.  Top with lettuce, chicken, vegetables, and tomatoes.  Season with salt & pepper if desired. Drizzle or dollop sour cream on salad and serve immediately