Tex-Mex at its finest: This skillet chicken is topped with melty cheddar and a delicious black bean-red onion mixture.

TOTAL TIME: PREP: LEVEL: EASY  SERVES: 4

INGREDIENTS

  • 1 lb. boneless skinless chicken breasts

  • 2 tbsp. Taco Seasoning

  • 1 tsp. cayenne pepper

  • kosher salt

  • 2 cloves garlic, minced

  • 1 small red onion, chopped

  • 2 red bell peppers, chopped

  • 1 15-oz. can black beans, drained and rinsed

  • 2 c. shredded Cheddar

  • Chopped fresh cilantro, for serving

DIRECTIONS

  1. Season chicken with taco seasoning, cayenne pepper, and salt.

  2. In a large skillet over medium-high heat, heat oil. Add chicken and cook until no longer pink, 6 minutes per side. Transfer chicken to a plate.

  3. Add garlic, onion, and red pepper to skillet and cook until tender, about 5 minutes. Stir in black beans until warmed through. Transfer mixture to a bowl.

  4. Reduce heat to low and return chicken to skillet. Top with cheddar and black bean mixture. Cover and let heat until cheese is melted.

  5. Garnish with cilantro and serve.