Chicken and Black Bean Burrito Skillet Recipe

When I only have to dirty one pan I consider that a success in the kitchen, especially on a busy weeknight.  This healthy chicken and black bean burrito skillet recipe can be on the table in just 30 minutes.

Instead of grabbing takeout pair this dish with homemade salsa, cilantro rice, and a fresh green salad.

Chicken and Black Bean Burrito Skillet Recipe

Chicken and Black Bean Burrito Skillet Ingredients:

• 1 T. extra virgin olive oil
• ½ medium red onion, diced
• 2 red or green bell peppers, diced
• Sea salt and black pepper, to taste
• 1½ lbs. boneless, skinless chicken breasts, cut into bite-sized cubes
• 1 t. ground cumin
• 1 t. smoked paprika
• 1 t. Mexican oregano
• ½ t. chipotle powder
• 1 14-oz. can of black beans, rinsed and drained
• 1 c. frozen corn
• ½ c. fresh cilantro, roughly chopped, divided
• 2 T. fresh lime juice
• ½ c. Monterey Jack, shredded, to serve
• 1 large avocado, chopped, to serve
• 1 large lime, sliced into 8 wedges, to serve

You’ll find these kitchen tools useful (I've included affiliate links to the products I use at home):

• Cast Iron Pan – obviously. I have this Lodge pan with a removable silicone handle cover.  I also keep a scraper in the kitchen to easily clean it because you should never submerge your cast iron pan in water, it takes away from all the wonderful seasoning the pan offers.
• Citrus Juicer – I use this for everything and it gets every last drop of citrus juice with minimal effort.

Chicken and Black Bean Burrito Skillet Directions:

1. Heat olive oil in a large skillet over medium-high heat. Add onion and peppers and season with salt and black pepper, to taste. Cook, stirring occasionally, until the veggies are soft and slightly caramelized, about 7-8 minutes.
2. Add chicken, ground cumin, smoked paprika, Mexican oregano, and chipotle powder and cook, stirring occasionally, until the chicken is lightly browned on all sides, around 3-4 minutes. Season with additional salt and black pepper, to taste.
3. Stir in black beans and frozen corn. Cook, stirring once or twice until everything is warmed through, around 6-8 minutes. Taste and adjust seasonings, as desired.
4. Remove from heat and stir in half of the fresh cilantro and lime juice. If using, sprinkle cheese on top and cover with until cheese melts. Serve immediately topped with remaining cilantro, chopped avocado, and fresh lime wedges, if desired. Enjoy!

I know that one-pan meals like lemon rosemary chicken thighs with broccoli and creamy garlic penne are lifesavers on busy weeknights.  I hope this recipe gives you a quick and easy meal so you can eat at home any night of the week.

Chicken and Black Bean Burrito Skillet Recipe

Real Momma

Print Recipe Pin Recipe

Cuisine Mexican

Ingredients

  

• 1 T. extra virgin olive oil
• ½ medium red onion diced
• 2 red or green bell peppers diced
• Sea salt and black pepper to taste
• 1½ lbs. boneless skinless chicken breasts, cut into bite-sized cubes
• 1 t. ground cumin
• 1 t. smoked paprika
• 1 t. Mexican oregano
• ½ t. chipotle powder
• 1 14- oz. can black beans rinsed and drained
• 1 c. frozen corn
• ½ c. fresh cilantro roughly chopped, divided
• 2 T. fresh lime juice
• ½ c. Monterey Jack shredded, to serve
• 1 large avocado chopped, to serve
• 1 large lime sliced into 8 wedges, to serve

Instructions

 

• Heat olive oil in a large skillet over medium-high heat. Add onion and peppers and season with salt and black pepper, to taste. Cook, stirring occasionally, until the veggies are soft and slightly caramelized, about 7-8 minutes.
• Add chicken, ground cumin, smoked paprika, Mexican oregano, and chipotle powder and cook, stirring occasionally, until the chicken is lightly browned on all sides, around 3-4 minutes. Season with additional salt and black pepper, to taste.
• Stir in black beans and frozen corn. Cook, stirring once or twice until everything is warmed through, around 6-8 minutes. Taste and adjust seasonings, as desired.
• Remove from heat and stir in half of the fresh cilantro and lime juice. If using, sprinkle cheese on top and cover with until cheese melts. Serve immediately topped with remaining cilantro, chopped avocado, and fresh lime wedges, if desired. Enjoy!