Southwestern Corn And Black Bean Skillet

Southwestern flavors blend beautifully in this hearty skillet dish, where chicken, onion, bell pepper, and black beans come together in perfect harmony. A hint of cumin, chili powder, and paprika adds depth to this one-pot wonder, ready to be devoured with warm flour tortillas and your favorite toppings.

Ready Time

40 mins

Yields

6 servings

Ingredients

1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 can (14.5 oz) diced tomatoes, drained
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn kernels
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
Salt and pepper to taste
6 small flour tortillas, for serving
Shredded cheese, sour cream, and salsa, for toppings (optional)

Instructions

Heat the olive oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook until browned, about 5-6 minutes.

Remove the chicken from the skillet and set aside.

Add the diced onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.

Add the diced red bell pepper to the skillet and cook for 2-3 minutes, or until tender.

Stir in the diced tomatoes, black beans, frozen corn kernels, cumin, chili powder, paprika, and cayenne pepper (if using). Bring the mixture to a simmer.

Add the cooked chicken back to the skillet and stir to combine.

Season with salt and pepper to taste. Reduce heat to low and let simmer for 10-15 minutes, stirring occasionally, until the flavors have melded together and the chicken is cooked through.

Warm the flour tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Serve the chicken and vegetable mixture with the warm flour tortillas, and top with shredded cheese, sour cream, and salsa (if desired).

Notes

Use any leftover chicken or veggies to make tacos or salads for the next day.

You can also customize the toppings with your favorite items like diced avocado, cilantro, or sliced jalapeños.

If you prefer a milder dish, skip the cayenne pepper or reduce the amount to your taste.

For an extra kick, add more cayenne pepper or use hot sauce to taste.

This recipe is perfect for meal prep – simply refrigerate or freeze the cooked mixture and reheat when ready.

Serve with tortillas, on a bed of rice, or as a topping for a salad.

You can substitute the chicken with steak, shrimp, or tofu for a vegetarian or vegan option.

Just adjust the cooking time according to the protein you choose.

Leftover tortillas can be used to make crispy tortilla strips by cutting them into strips, tossing with oil and your favorite seasonings, and baking until crispy.