Easy Mexican Chicken and Beans

Boost your fiber with a bean and chicken breast skillet dish table-ready in 30 minutes.

Easy Mexican Chicken and Beans

OldElPasoRecipe by OldElPaso

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30 minutes

30 minutes

4 servings

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Nutrition Info

  • 1 Serving
  • 310
  • 5g
    (Saturated Fat 1g, Trans Fat 0g)
  • 70mg
  • 1020mg
  • 35g
    (Dietary Fiber 6g, Sugars 12g)
  • 33g
  • Percent Daily Value*
  • 15%
  • 6%
  • 15%
  • 40%
  • Exchanges
  • 4
  • 1
  • 1 1/2
  • Carbohydrate Choices
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Fiber Up with Beans

    Black beans are loaded with plenty of fiber—the soluble kind. Start slowly so you have time to get used to added fiber in the diet!

Ingredients

  • 1  lb uncooked chicken breast strips for stir-fry
  • 1  package (1 oz) Old El Paso® taco seasoning mix
  • 1  can (15 oz) Progresso® black beans or pinto beans, rinsed, drained
  • 1  can (11 oz) Green Giant® Niblets® whole kernel sweet corn, undrained
  • 1/4  cup water
  • Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package), if desired

Directions

  1. 1Spray 10-inch skillet with cooking spray. Cook chicken in skillet over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink in center.
  2. 2Stir in seasoning mix, beans, corn and water. Cook over medium-high heat 8 to 10 minutes, stirring frequently, until sauce is slightly thickened. Serve with tortillas.

Categories: Course, Main Dishes, Cuisine, Mexican

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