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Tex-Mex Chicken Fajita Bowls

Time: 15-20 min
Makes 4 bowls


  • 1 6 oz. pkg. John Soules Fully Cooked Chicken Fajitas
  • 1 to 1 ½ cups Refried Beans
  • 1 cup sliced red or yellow onion
  • 1 small bell pepper, sliced
  • ½ tablespoon olive oil
  • ¼ teaspoon garlic powder
  • Salt & Pepper
  • 4 corn or flour tortillas to make bowls* (or already made tortilla bowls)
  • Shredded lettuce
  • Shredded Mexican cheese of choice
  • Toppings: Salsa or Pico De Gallo, sliced avocado, sour cream


  1. To make the tortilla bowls: Wrap tortillas in damp paper towels and microwave for 30 to 45 seconds to soften. Spray tortillas with cooking spray and add salt.  Press tortillas in between muffin tin sections, (see picture below) or drape the tortillas over the underside of a muffin tin to form a bowl shape. Bake for 10 to 15 minutes at 375 degrees F until the tortillas are crispy and golden brown. *Note: flour or corn tortillas may have different cooking times.
  2. While the tortillas bowls are in the oven, heat a pan on the stove over medium-heat. Add in olive oil and wait for the pan to heat (the oil will begin to shimmer). When the pan is hot, add peppers, onions, and garlic powder. Saute for about 5 minutes. Season with salt & pepper to taste.
  3. Heat the John Soules Chicken Fajitas and refried beans as per the directions on the package.
  4. Assemble your Fajita Bowls: Place ¼ – ½ cup of refried beans on bottom of tortillas bowl, top with chicken, onions & peppers, lettuce, cheese, and salsa.

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