Easy Mexican Chicken and Beans
Bring bold, vibrant flavors to your dinner table with this Easy Mexican Chicken and Beans recipe—perfect for busy weeknights! Tender, seasoned chicken breasts are pan-seared to golden perfection and combined with a hearty mix of black beans, sweet corn, and zesty diced tomatoes, all simmered in a fragrant blend of cumin, chili powder, and paprika. Topped with melted Mexican cheese and a sprinkle of fresh cilantro, this one-skillet dish is a comforting, protein-packed meal that’s ready in just 35 minutes. Serve it with lime wedges for a tangy finishing touch, and enjoy an effortless, flavorful dinner the whole family will love!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 14.5 ounces diced tomatoes, canned
- 15 ounces black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup shredded Mexican cheese blend
- 0.25 cup fresh cilantro, chopped (optional)
- 1 piece lime, cut into wedges (optional)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Season the chicken breasts on both sides with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Place the chicken breasts in the skillet and cook for 5–6 minutes on each side until golden brown and cooked through. Remove chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the diced onion for 2–3 minutes until softened.
Add the minced garlic, cumin, chili powder, paprika, remaining salt, and remaining black pepper. Stir and cook for 1 minute until fragrant.
Stir in the diced tomatoes, black beans, and frozen corn. Bring the mixture to a simmer and cook for 5 minutes.
Slice the cooked chicken into thin strips and return it to the skillet, combining it with the tomato and bean mixture. Simmer for another 3–4 minutes.
Sprinkle the shredded Mexican cheese blend evenly over the top, cover, and cook on low heat for 2–3 minutes until the cheese is melted.
Garnish with fresh cilantro and serve with lime wedges on the side if desired.
Nutrition Facts
Calories |
2441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.5 g | 158% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 4745 mg | 206% | |
| Total Carbohydrate | 144.0 g | 52% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 20.9 g | ||
| Protein | 203.7 g | 407% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 2084 mg | 160% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3475 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
