Ingredients
- 1 tbsp extra-virgin olive oil
- 1 small onion, chopped
- 1 bell pepper, chopped (any color)
- 2 cloves garlic, minced
- 1 (14 oz) can black beans, rinsed and drained
- 1 cup frozen corn, thawed (or canned/drained, or fresh cut from cob)
- 2 cups cooked, shredded chicken (rotisserie or homemade)
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp fresh lime juice
- Optional toppings: shredded cheese, salsa, Greek yogurt or sour cream, avocado or guacamole, cilantro, green onions, hot sauce, pickled jalapeños
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and bell pepper, cooking for 3–4 minutes until softened.
- Stir in garlic and cook briefly until fragrant.
- Add black beans, corn, shredded chicken, chili powder, cumin, paprika, salt, and pepper. Stir and cook about 5 minutes until heated through.
- Stir in lime juice and remove from heat.
- Serve hot with your favorite toppings.
Notes
- Swap black beans for pinto or kidney beans.
- Use leftover turkey or cooked ground beef instead of chicken.
- For a vegetarian version, omit chicken and add extra beans or tofu.
- Add jalapeños or chipotle chili powder for extra spice.
- Serve with rice, quinoa, tortillas, or lettuce wraps depending on preference.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwest American
- Diet: Low Fat
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 85 mg
