Easy Mexican Chicken And Beans Food

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EASY CHICKEN AND BEANS



Easy Chicken and Beans image

Enjoy this easy chicken, beans and corn skillet served with salsa and tortillas - a spicy dinner ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

1 tablespoon vegetable oil
1 1/4 pounds boneless, skinless chicken breast halves, cut into 1-inch pieces
2 teaspoons chili powder
1 can (15 to 16 ounces) black or pinto beans, rinsed and drained
1 can (11 ounces) whole kernel corn with red and green peppers, undrained
Salsa, if desired
Flour tortillas, if desired

Steps:

  • Heat oil in 10-inch skillet or wok over medium-high heat. Cook chicken in oil over medium-high heat 3 to 4 minutes, stirring occasionally, until no longer pink in center.
  • Stir in chili powder, beans and corn. Cook over medium-high heat 4 to 5 minutes, stirring frequently, until hot. Serve with salsa and tortillas.

Nutrition Facts : Calories 390, Carbohydrate 43 g, Cholesterol 85 mg, Fiber 9 g, Protein 43 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 690 mg

EASY MEXICAN CHICKEN AND BEANS



Easy Mexican Chicken and Beans image

Make and share this Easy Mexican Chicken and Beans recipe from Food.com.

Provided by Audrey M

Categories     Mexican

Time 27m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb boneless skinless chicken breast, strips for stir-fry
1 (1 1/4 ounce) envelope taco seasoning mix
1 (16 ounce) can black beans or 1 (16 ounce) can pinto beans, rinsed and drained
1 (11 ounce) can whole mexicorn whole kernel corn, undrained
1/4 cup water

Steps:

  • Spray 10" nonstick skillet with Pam.
  • Cook chicken in skillet over medium-high heat 8-10 minutes, stirring occasionally, until no longer pink in center.
  • Stir in seasoning mix, beans, corn and water.
  • Cook over medium-high heat 8-10 minutes, stirring frequently, until sauce is slightly thickened.
  • Serve with tortillas.

Nutrition Facts : Calories 302.1, Fat 2.5, SaturatedFat 0.6, Cholesterol 65.8, Sodium 77.2, Carbohydrate 35.8, Fiber 9, Protein 35.8

MEXICAN PULLED CHICKEN & BEANS



Mexican pulled chicken & beans image

This budget-busting sharing platter of slow-cooked chipotle chicken is perfect for feeding a crowd - and won't break a student budget, either

Provided by Chelsie Collins

Categories     Dinner, Lunch, Main course

Time 1h40m

Number Of Ingredients 13

8 bone-in chicken thighs , skin removed
3 tbsp chipotle paste
2 garlic cloves , crushed
2 x 400g cans chopped tomatoes
1 large onion , finely sliced
2 x 400g cans black beans , drained
400g cans kidney beans , drained
handful parsley , coriander or mint, roughly chopped
small iceberg lettuce , shredded
½ cucumber , diced
drizzle of olive oil
large bag of tortilla chips , to serve
lime wedges, to serve

Steps:

  • Heat oven to 180C/160C fan/gas 4. Rub the chicken thighs with 2 tbsp of the chipotle paste. Put the rest in a medium bowl with the garlic, tomatoes, onion and some seasoning. Stir to combine, then tip into a large roasting tin. Sit the chicken thighs close together on top of the sauce. Cover with foil and bake for 1 hr.
  • Remove the roasting tin from the oven, add all the beans and stir into the tomato mixture around the chicken. Put back in the oven, uncovered, for 20 mins or until the chicken is tender and the beans are hot.
  • Meanwhile, mix the herbs, lettuce and cucumber with a drizzle of olive oil and set aside.
  • Shred the chicken using a knife and fork, and discard the bones. Mix the chicken through the sauce and beans. Serve with the salad, tortilla chips and lime wedges.

Nutrition Facts : Calories 251 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 8 grams sugar, Fiber 11 grams fiber, Protein 21 grams protein, Sodium 1.2 milligram of sodium

MEXICAN CHICKEN I



Mexican Chicken I image

You can make this one as hot as you like!

Provided by Margaret Rolfe

Categories     Meat and Poultry Recipes     Chicken     Chicken Leg Recipes

Yield 6

Number Of Ingredients 8

6 skinless, boneless chicken breast halves
1 (20 ounce) jar salsa
1 large red bell pepper, chopped
2 tablespoons ground cumin
2 tablespoons lemon juice
2 tablespoons chili powder
3 cloves crushed garlic
2 (15 ounce) cans black beans, rinsed and drained

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • Arrange the chicken pieces in a 3 quart casserole dish or a 9x13 inch baking dish. Combine the salsa, red bell pepper, cumin, lemon juice, chili powder and garlic. Pour the mixture over the chicken. Pour the black beans on top and cover. Bake in the preheated oven for 1 to 1 1/2 hours. Serve with rice if desired.

Nutrition Facts : Calories 301.2 calories, Carbohydrate 29.1 g, Cholesterol 68.4 mg, Fat 3.7 g, Fiber 10.7 g, Protein 37.3 g, SaturatedFat 0.5 g, Sodium 1099 mg, Sugar 4.3 g

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