How To Make Chicken and Black Bean Burrito Skillet

For this easy dinner recipe, you need the following ingredients:

Start by heating olive oil in a large skillet over medium-high heat. Add onion and peppers and season with a little salt and black pepper.  (There will be another opportunity to add more salt and pepper.)

Cook, stirring occasionally until the veggies are soft and slightly caramelized.  This should take about 7-8 minutes.

Next, add chicken, ground cumin, smoked paprika, Mexican oregano, and chipotle powder and cook, stirring occasionally, until the chicken is lightly browned on all sides, around 3-4 minutes. Season with additional salt and black pepper, to taste.

Stir in black beans and frozen corn. Cook, stirring once or twice until everything is warmed through, around 6-8 minutes. Taste and adjust seasonings, if needed.

Remove the skillet from the heat and stir in half of the fresh cilantro and lime juice. If using, sprinkle cheese on top and cover with until cheese melts. Serve immediately topped with remaining cilantro, chopped avocado, and fresh lime wedges, if desired.

To round out the meal, try pairing this dish with Easy Refried Beans, steamed brown rice, or with a fresh green salad.

Yield: 4 servings

Chicken and Black Bean Burrito Skillet

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This Chicken and Black Bean Burrito Skillet is a healthy, one-skillet chicken dish that can be on the table in just 30 minutes, so it is perfect for those busy weeknights when you’re tempted to grab some takeout.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 T. extra virgin olive oil
• ½ medium red onion, diced
• 2 red or green bell peppers, diced
• Sea salt and black pepper, to taste
• 1½ lbs. boneless, skinless chicken breasts, cut into bite-sized cubes
• 1 t. ground cumin
• 1 t. smoked paprika
• 1 t. Mexican oregano
• ½ t. chipotle powder
• 1 14- oz. can black beans, rinsed and drained
• 1 c. frozen corn
• ½ c. fresh cilantro, roughly chopped, divided
• 2 T. fresh lime juice

Optional, to serve:

• ½ c. Monterey Jack, shredded
• 1 large avocado, chopped
• 1 large lime, sliced into 8 wedges

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add onion and peppers and season with salt and black pepper, to taste. Cook, stirring occasionally, until the veggies are soft and slightly caramelized, around 7-8 minutes.
2. Add chicken, ground cumin, smoked paprika, Mexican oregano, and chipotle powder and cook, stirring occasionally, until the chicken is lightly browned on all sides, around 3-4 minutes. Season with additional salt and black pepper, to taste.
3. Stir in black beans and frozen corn. Cook, stirring once or twice, until everything is warmed through, around 6-8 minutes. Taste and adjust seasonings, as desired.
4. Remove from heat and stir in half of the fresh cilantro and lime juice. If using, sprinkle cheese on top and cover with until cheese melts. Serve immediately topped with remaining cilantro, chopped avocado, and fresh lime wedges, if desired. Enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 584Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 157mgSodium: 675mgCarbohydrates: 37gFiber: 12gSugar: 5gProtein: 65g

Nutrition information is an approximation.

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