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Mexican Chicken, Sweet Potato and Black Bean Skillet

Yields4 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

Sweet potato and black beans go together like pb & j. Now add some chicken, spice it up and you’ve got a mouthwatering Mexican inspired meal. It’s a yummy chicken, sweet potato and black bean skillet. Serve it with a side of Sonora tortillas and this dish is sure to become a family favourite.

https://reciperunner.com/mexican-chicken-sweet-potato-black-bean-skillet/

 2 tsp Olive Oil
 1 lb Boneless Skinless Chicken BreastsCut into bite sized pieces
 ½ cup Yellow OnionDiced
 1 tsp Ground Cumin
 1 tsp Chili Powder
 1 tsp Dried Oregano
 ¾ tsp Kosher Salt
 ¼ tsp Granulated Garlic
 ¼ tsp Fresh Ground Black Pepper
 1 Sweet PotatoPeeled and Diced
 1 cup Cherry TomatoesHalved
 15 oz Canned Black BeansRinsed and Drained
 4 oz Canned Diced Green Chiles
  cup Salsa or Red Enchilada Sauce
 ½ cup Shredded Cheddar Cheese
 ½ LimeJuiced
 1 tbsp CilantroChopped
1

Heat the olive oil in a large (10-12 inch) cast iron or non-stick skillet over medium-high heat.

2

In a small all bowl combine of the spices.

3

When the skillet is hot add in the chicken and spread into an even layer, then sprinkle with half of the spice blend.

4

Sauté the chicken for approximately 3 minutes then add in the onion.

5

Continue to cook for several more minutes or until the onion has softened and the chicken is cooked through.

6

Lower the heat to medium and add in the remaining spice blend, sweet potato, cherry tomatoes, black beans, green chiles and salsa or enchilada sauce.

7

Stir together and cook until the mixture is heated through, approximately 2-3 minutes.

8

Squeeze the lime juice over everything then top with the shredded cheese.

9

Cover with a lid or lay a piece of foil on top of the skillet until the cheese has melted.

10

Garnish with cilantro and serve.

Nutrition Facts

Servings 0

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