Chicken and Black Bean Burrito Skillet is an easy, one-skillet dish that’s ready in 30 minutes, making it perfect for busy weeknights.
Chicken and Black Bean Burrito Skillet
This Chicken and Black Bean Burrito Skillet is a healthy, one-skillet chicken dish that’s ready in 30 minutes, making it perfect for busy weeknights. This easy recipe pairs well with refried beans, steamed brown rice, or with a fresh green salad.
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4
Equipment Needed
Ingredients
- 1 tbsp 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 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp Mexican oregano
- ½ tsp chipotle powder
- 1x 14 oz can black beans, rinsed and drained
- 1 cup frozen corn
- ½ cup fresh cilantro, roughly chopped, divided
- 2 tbsp fresh lime juice
Optional, for serving
- ½ cup shredded Monterey Jack cheese
- 1 large avocado, chopped
- 1 large lime, sliced into 8 wedges
Instructions
1. Heat the olive oil in a large skillet over medium-high heat. Add in the 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 the 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 the 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!
Chicken and Black Bean Burrito Skillet
Ingredients
- 1 tbsp 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 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp Mexican oregano
- ½ tsp chipotle powder
- 1x 14 oz can black beans, rinsed and drained
- 1 cup frozen corn
- ½ cup fresh cilantro, roughly chopped, divided
- 2 tbsp fresh lime juice
- Optional, for serving
- ½ cup shredded Monterey Jack cheese
- 1 large avocado, chopped
- 1 large lime, sliced into 8 wedges
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add in the 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 the 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 the 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!
Nutrition Information:
Yield:
4Serving Size:
1 ServingsAmount Per Serving: Calories: 608Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 157mgSodium: 675mgCarbohydrates: 39gFiber: 13gSugar: 5gProtein: 66g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. Your serving size and ingredients may differ.