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Fajitas really taste best when the meat and veggies come off of a grill, but we're willing to compromise with a grill pan rather than give them up entirely. The chipotle idea came from these pork cheeseburgers, which we made and loved—the peppers (plus the adobo sauce they frequently come in) pack a huge punch of flavor and heat.

Which is why the black bean spread is such a nice, mellow complement. We added some sour cream to our go-to black bean dip to make it smoother and a little more decadent, although you could use yogurt.

As for the toppings, we keep it pretty simple with onions, peppers, and some cilantro. But pile on whatever you want. Avocado or tomatoes would also be great.

Chipotle Chicken Fajitas with Creamy Black Bean Spread
serves 2 generously

For the chicken:
1 clove garlic, finely minced or grated
1 chipotle pepper in adobo sauce, finely chopped
1 teaspoon adobo sauce (from the jar or can the peppers came in)
juice of 1 lime
1/2 teaspoon salt
freshly ground pepper
1/2 teaspoon ground cumin
2 boneless, skinless chicken breasts

For the black bean spread:
2 teaspoons olive oil
2 scallions, white and green parts chopped
1 clove garlic, chopped
1/2 jalapeño pepper, chopped
1 cup cooked black beans
small palmful of fresh cilantro (about 1 tablespoon)
juice of 1/2 lime
2 tablespoons water
2 tablespoons sour cream or plain yogurt
1/2 teaspoon salt
1/4 teaspoon cumin

For the fajitas:
3 teaspoons olive oil
1 green bell pepper, sliced into strips
1 small onion, sliced thin
salt and pepper
flour tortillas
cilantro
lime

First, marinate the chicken. Combine the garlic, chipotle pepper, adobo sauce, lime juice, salt, pepper, and cumin in a bowl and stir to combine. Put the chicken breasts in a shallow dish or pie plate, pour the marinade over them, and allow to sit for about an hour at room temperature. Flip them once or twice to make sure all surfaces of the chicken are well marinated.

Second, make the black bean spread. Heat the olive oil over medium heat in a medium fry pan. Add the scallions, garlic, and jalapeño, and cook until soft but not brown, about 4 minutes. Transfer the mixture to a food processor. Add the beans and all remaining ingredients. Process until smooth and set aside.

Third, cook the peppers and onions. In a medium fry pan (you can use the same one you used above), heat the 3 teaspoons of olive oil over medium-high heat. Add the bell pepper and cook for about 2 minutes, then add the onions. Season with salt and pepper and continue cooking until the peppers and onions are as soft as you'd like and a bit charred on the edges. This should take about 6 to 8 more minutes.

Fourth, cook the chicken. Heat a grill pan over high heat and brush with olive oil. Cook the chicken for about 4 to 5 minutes on each side, basting occasionally with the marinade, until cooked through. Of course, you can also cook the chicken on an outdoor grill. Let rest for a few minutes when finished, then slice into strips.

Finally, assemble your fajitas. Spoon some black bean spread onto a tortilla and top with chicken, peppers, onions, a squeeze of lime, and a sprinkle of cilantro leaves.

Related: Good Eats: Chipotle Chicken Salad Tacos

(Images: Elizabeth Pasarella)