Chicken and Black Bean Burrito Skillet
Serving up a Chicken and Black Bean Burrito Skillet that is ready to go from start to finish in 30 minutes is pure genius!
Servings 4
Calories 608kcal
Equipment
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 680g 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
- 1 14-oz/400g can black beans, rinsed and drained
- 1 cup frozen corn
- 2 Tbsp fresh lime juice
- ½ cup fresh cilantro roughly chopped, divided
For Serving, Optional
- ½ cup Monterey Jack shredded
- 1 large avocado chopped
- 1 large lime sliced into 8 wedges
Instructions
- Heat the olive oil in a large skillet or frying pan over medium-high heat. Add the onion and peppers and season with salt and black pepper, to taste. Cook for 7-8 minutes, stirring occasionally until the veggies are soft and slightly caramelized.
- Add the chicken, ground cumin, smoked paprika, oregano, and chipotle powder, and cook for 3-4 minutes, stirring occasionally, until the chicken is lightly browned on all sides. Season with additional salt and black pepper, to taste.
- Stir in the black beans and frozen corn. Cook for 6-8 minutes, stirring once or twice, until everything is warmed through. Taste and adjust seasonings, as desired.
- Remove from the heat and stir in the lime juice and half of the fresh cilantro.
- If using, sprinkle cheese on top and cover until cheese melts. Serve immediately topped with remaining cilantro, chopped avocado, and fresh lime wedges, if desired. Enjoy!
Nutrition
Serving: 1 | Calories: 608kcal | Carbohydrates: 39g | Protein: 66g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Cholesterol: 157mg | Sodium: 685mg | Fiber: 13g | Sugar: 5g