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High-Protein Red Bean Crust Chicken Fajitas

September 24, 2026 by
Rima fit food

High-Protein Red Bean Crust Chicken Fajitas 🫘🍗🌮✨

A high-fiber, smart-carb twist on classic fajitas! A savory baked red bean crust loaded with tender fajita-seasoned chicken, sauteed bell peppers, fresh corn pico de gallo, and a dollop of cool cilantro-lime yogurt sauce. Mashing the red beans thoroughly and pairing extra shredded cheese with an egg ensures the crust bakes up sturdy, cohesive, and easy to hold.

Prep time: 15 mins

Cook time: 25 mins

Yield: 2 portions

Ingredients

Sturdy Red Bean Crust Base

  • 1.5 cups canned red kidney beans, rinsed and drained

  • 1/2 cup shredded part-skim mozzarella or cheddar cheese (extra cheese ensures a solid, bendable bind!)

  • 1  egg

  • 1–2 tbsp oat flour or cornstarch (optional, for extra structural hold)

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • Salt and black pepper, to taste

  • 1/2 tbsp sriracha sauce (optional for taste)

Sizzling Chicken & Pepper Filling

  • 1 lb chicken breast, sliced into strips

  • 1/2 red bell pepper, sliced into strips

  • 1/2 orange bell pepper, sliced into strips

  • 1/2 medium yellow onion, sliced into strips

  • 1 tbsp taco or fajita seasoning blend

  • 1 tbsp light cream or heavy cream (added at the end)

  • Light cooking spray or olive oil

Toppings & Sauces

  • 1/2 cup corn and tomato pico de gallo

  • 1/4 cup 0% Greek yogurt mixed with lime juice and chopped cilantro (cilantro-lime sauce)

Step-by-Step Instructions

  1. Make the Red Bean Crust: In a bowl, mash at least 2/3 of the red beans thoroughly with a fork until relatively smooth. Add the extra shredded cheese, egg, flour (if using), garlic powder, onion powder, salt, and pepper. Mix until a cohesive, paste-like dough forms.

  2. Shape & Bake Crusts: Divide mixture into equal portions on a parchment-lined baking sheet and spread into flat, round flatbread discs. Bake at 400°F (200°C) for 15–18 minutes until golden and firm around the edges. (Culinary Hack: Let the crusts sit on the pan for 3–5 minutes after baking so the melted cheese sets completely for maximum hold!)

  3. Cook Chicken & Peppers: Heat a skillet with light cooking spray over medium-high heat. Add sliced chicken breast, bell peppers, and onion. Season with fajita seasoning, salt, and pepper, tossing until chicken is cooked through and peppers are tender-crisp.

  4. Finish Filling: Turn heat to low, stir in 1 tbsp of cream, and toss for 1 minute until a light, savory glaze coats the chicken and peppers.

  5. Assemble & Serve: Top warm red bean crusts with sizzling chicken fajita filling, fresh corn pico de gallo, and a dollop of cilantro-lime yogurt sauce!