Chicken Enchilada Skillet with Black Beans

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (10 ounces) enchilada sauce
• 1 cup frozen corn
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; cook until softened.
2. 2 Add garlic, cumin, and chili powder; cook for 1 minute until fragrant.
3. 3 Add chicken pieces and cook until browned and cooked through.
4. 4 Stir in black beans, enchilada sauce, and frozen corn. Simmer for 5 minutes.
5. 5 Remove from heat and sprinkle with cheddar cheese until melted.
6. 6 Garnish with cilantro before serving.

Equipment

• Large skillet

Variations

• Add diced tomatoes for extra tanginess.
• Top with sliced green onions or avocado for added freshness.

Substitutions

• Use rotisserie chicken for a quicker meal.
• Swap enchilada sauce for salsa if needed.

Pairings

• Pairs well with a fresh Mexican street corn salad.
• A simple side of Spanish rice complements this dish perfectly.

Nutrition

Tips

• For extra spice, add a dash of hot sauce or diced jalapeños.
• If you prefer, substitute chicken with turkey for a leaner option.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a skillet over medium heat.

Serving Suggestions

• Serve with a side of warm tortillas and a dollop of sour cream.
• Add a squeeze of lime for a zesty kick.

FAQ