Easy Mexican Chicken and Beans

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Easy Mexican Chicken and Beans

Turn this dish into a weeknight fiesta! Serve with flour tortillas, sour cream, salsa, black olives and green chilies and let everyone make their own wrap.


  • 1 pound boneless chicken breast cut up in thin slices (like you would for a stir-fry)
  • 1 envelope taco seasoning mix (or 1¼ oz. of loose)
  • 1 can black beans, rinsed and drained
  • ½ onion diced
  • ¼ cup water
  • olive oil
  • fresh jalapeno slices (optional)
  • fresh cilantro minced (optional)


  • Add olive oil to skillet (enough to cook the chicken). Cook the chicken in skillet over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink in the center. Remove the chicken from the pan and set aside.
  • Add onion to the pan and cook until translucent.
  • Stir in seasoning mix, beans and water and mix well with onion. Cook uncovered over medium-high heat 8 to 10 minutes, stirring frequently, until sauce is slightly thickened.
  • Add chicken back in and mix well with other ingredients.
  • Serve with fresh jalapeno slices. and cilantro.

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