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Pumpkin and Black Bean Cheesy Enchilada Skillet

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Pumpkin and Black Bean Cheesy Enchilada Skillet
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 5
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Pumpkin and black beans add nutrients to this tasty Mexican-inspired skillet meal.

Ingredients

1
lb uncooked boneless skinless chicken breasts
1
tablespoon butter or margarine
2
cups hot water
1
cup milk
1
box Chicken Helper™ cheesy chicken enchilada
1/2
cup canned pumpkin (not pumpkin pie mix)
1
can (15 oz) Progresso™ black beans, drained, rinsed
Old El Paso™ taco sauce and chopped fresh cilantro, if desired

Directions

  • 1 Cut chicken into 1/2-inch pieces. In 10-inch skillet, melt butter over medium-high heat. Add chicken; cook about 3 minutes, stirring occasionally, until outsides turn white.
  • 2 Stir in hot water, milk, sauce mix and uncooked rice (from Chicken Helper box). Heat to boiling, stirring occasionally.
  • 3 Reduce heat. Cover; simmer 20 to 25 minutes, stirring occasionally, until rice is tender. Remove from heat; uncover. Stir in pumpkin until well mixed. Stir in black beans. Serve in bowls. Top with taco sauce and cilantro.
Tips  

Swap the pumpkin for pureed cooked carrots or sweet potato.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
70
)
Daily Value
Total Fat
8g
12%
(
Saturated Fat
3g
15%
,
Trans Fat
0g
)
Cholesterol
65mg
22%
Sodium
890mg
37%
Potassium
530mg
15%
Total Carbohydrate
59g
20%
(
Dietary Fiber
8g
32%
,
Sugars
4g
)
Protein
30g
Daily Value*:
Vitamin A
80%
80%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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