Chicken and Black Bean Burrito Skillet
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.
Servings: 4 servings
Calories: 584kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- ½ medium red onion diced
- 2 red or green bell peppers diced
- Sea salt and black pepper to taste
- 1½ pounds boneless skinless chicken breasts, cut into bite-sized cubes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon Mexican oregano
- ½ teaspoon chipotle powder
- 14 ounces black beans rinsed and drained
- 1 cup frozen corn
- ½ cup fresh cilantro roughly chopped, divided
- 2 tablespoons fresh lime juice
Optional, to serve:
- ½ cup Monterey Jack shredded
- 1 large avocado chopped
- 1 large lime sliced into 8 wedges
Instructions
- 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.
- 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, as desired.
- 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!
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Nutrition
Serving: 1 | Calories: 584kcal | Carbohydrates: 37g | Protein: 65g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Cholesterol: 157mg | Sodium: 675mg | Fiber: 12g | Sugar: 5g
