Name: Chicken and Black Bean Burrito Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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; 1 14- ounces can 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)

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This chicken and black bean skillet can be whipped up in under 30 minutes, and trust me when I say the whole family will love it.

Chicken and Black Bean Skillet

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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
1 14-ounces can 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 c. Monterey Jack, shredded
1 large avocado, chopped
1 large lime, sliced into 8 wedges

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Chicken and Black Bean Burrito Skillet

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Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 623kcal

Author: Leah Ingram

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
1 14- ounces can 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!

Notes

This healthy, one-skillet chicken dish can be on the table in 30 minutes, so it is perfect for those busy weeknights when you’re tempted to grab some takeout. To round out the meal, try pairing this dish with Easy Refried Beans, steamed brown rice, or with a fresh green salad.

To make this a low-carb meal, simply substitute the beans and corn for lower-carb additions.

Nutrition