OAMC-Mexican Chicken & Black Bean Filling

Mexican Chicken & Black Bean Filling

July 16, 2009 By Kate A Simple Walk.

Chicken & Black Bean Taco Filling

• 2 T. Extra-virgin olive oil
• 1 1/2 lb. chicken (boneless or not, whatever you have on hand)
• 1 t. cumin
• 1/2 t. salt
• 1/4 t. pepper
• 1/2 lb. fully cooked black beans
• 1 bag frozen corn
• 1 large jars salsa (or 2 regular sized jars)
• 1/2 c. water
• 2 t. cumin
• 1 t. chili powder
• 1 t. salt

1. Heat olive oil in a large skillet. Season chicken with 1 t. cumin, 1/2 t. salt & 1/4 t. pepper. Add chicken to skillet. Cook for 5-8 minutes, flip, cover skillet and continue cooking until chicken is fully cooked.
2. Remove chicken from skillet. Shred meat and return to pan. Add all remaining ingredients. Bring to a boil and simmer for 5 minutes.
*This should make enough for 3 meals, depending on how much you use. It freezes perfectly in a freezer bag and thaws overnight in the refrigerator.

This is great as a taco filling, but there are so many other ways to use it too.

Here are a few of our favorites:
Chicken & Black Bean Nachos

Quesadillas

Mexican Lasagna
And…

• Served over rice with shredded cheese on top
• Mexican pizza topping
• Mexican French bread pizzas (So good!!)
• With scrambled eggs for breakfast burritos
• Taco salad
• Thinned with 1 can tomato sauce and 1 1/2 c. chicken stock, plus some extra spices and tortilla strips for a chicken tortilla soup