Tex-Mex Chicken And Peppers - cooking recipe

Ingredients

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

Preparation

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