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Food & Drink
1 Tbsp Oil
2 Bell Peppers
3 Garlic Cloves
1/2 Tsp Salt
1/2 Tsp Ground Pepper
1 Rotisserie Chicken
1 Can Black Beans
Large Lettuce Leaves
Pico de Gallo
Slice onions and bell peppers very thin. Heat a large cast iron skillet over medium heat and melt the oil in it. Add the veggies and season them with salt and pepper.
While the veggies cook dice up garlic. Make sure to stir the onions and peppers periodically with a metal spatula. Add the garlic for the last couple minutes of cooking. Cook these veggies until they're a little brown and soft.
While the veggies are cooking tear off pieces of chicken and set out the other toppings. If you're using tortillas heat them up, as well. My favorite way to prepare tortillas is over stove top's gas flame.