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4) Chicken enchilada skillet with black beans

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb ground chicken
  • 1 tbsp olive oil
  • 1 small onion diced (about 1 cup)
  • 2 cloves garlic minced
  • 1 cup canned black beans drained and rinsed
  • 1 cup corn frozen or canned
  • 1 cup enchilada sauce
  • 1/2 cup shredded cheese
  • 6 small flour tortillas torn
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • Fresh cilantro optional

Method
 

  1. Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 4 minutes.
  2. Add garlic and cook 30 seconds. Stir in ground chicken and break it up as it browns.
  3. Sprinkle chili powder, cumin, salt, and pepper. Cook until chicken is no longer pink.
  4. Add black beans, corn, and enchilada sauce. Stir to combine and simmer 3–4 minutes.
  5. Scatter torn tortillas over the mixture and press down. Sprinkle cheese on top and cover until cheese melts.
  6. Garnish with cilantro if you like, then serve straight from the skillet.