I call it faux because I haven't a clue what goes in a fajita so I'm just winging it. I put lime juice and a bit of grated cheddar in the refried beans. I always buy Old El Paso because nothing else comes close to the flavour they have.
The guacamole is a nice ripe avocado mashed with lime juice, salt and sour cream, about 1/3 as much sour cream as mashed avocado.
The chicken breasts I seasoned with salt and Cajun spice mix, brushed with oil and put on the BBQ for twenty minutes. For larger breasts 25-30 minutes on the grill. I cut an onion and several peppers into strips and put them in the frying pan with a bit of olive oil. Sweat them a bit then sprinkle a packet of beef stock over them, 2-3 teaspoons taco seasoning, half a teaspoon of flour. Toss and add half a cup of water. Reduce the water to a glistening sauce.
Get 4 nice ripe tomatoes, dice and put in a small sauce pot. Bring them to a simmer and add a pinch of cumin, ground garlic, salt and black pepper. When the tomatoes have broken down add a tablespoon of fresh chives and turn off the heat.
Slice the breasts lengthwise, fill the centre of a taco shell with fajita mix and lay the chicken on top. Sprinkle grated cheddar over all and roll up the fajita. Sprinkle grated cheddar over top and spread the tomato compote over top.
Plate the beans and guacamole beside the fajita and serve.
It was really good!