Chicken and Black Bean Burrito Skillet


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


  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!