Chicken and Summer Squash Fajitas with Black Beans

  • Author: Aggie's Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Chicken
  • Method: Skillet
  • Cuisine: Mexican

Chicken and Summer Squash Fajitas with Black Beans – a family favorite!


For serving:

  • corn tortillas (warmed in a dry skillet)
  • Bush’s Black Beans (warmed on stovetop)
  • shredded or crumbled cheese (jack, cheddar, cojita)
  • fresh lime
  • Greek yogurt or sour cream
  • diced avocado


  1. Place your chicken breast strips into a large ziplock bag or bowl. Add fajita or taco seasoning and lime and coat well.
  2. Heat 2 tablespoons of oil over medium high heat in a large skillet. Carefully place chicken into skillet (cook in batches if necessary to avoid crowding the pan) for 6 -7 minutes, tossing until browned on all sides and cooked through. Continue to cook entire batch of chicken. Place chicken on a plate and set aside.
  3. Add squash and onion to pan. Quickly saute over medium high heat for 4-5 minutes until vegetables are cooked through. Add chicken back into the pan for a minute or two and toss with vegetables to warm through. Taste for salt and pepper and adjust.
  4. Serve in warm corn tortillas with toppings of choice.