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Ingredients
Scale
- 1 teaspoon olive oil
- ½ large yellow onion, diced
- 1 bell pepper (any color), diced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups cooked brown rice
- 8 ounces cooked chicken, shredded or diced
- 1 (10-ounce) can enchilada sauce
- 1 cup shredded cheddar cheese
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Sauté diced onion and bell pepper until translucent.
- Add black beans, frozen corn, brown rice, and chicken; cook for 2 minutes.
- Pour in enchilada sauce and heat through.
- Sprinkle cheddar cheese on top, cover, and melt.
- Garnish with cilantro and serve.
Notes
Use leftover chicken for quicker prep.
Adjust spice level with jalapeños if desired.
For a vegetarian option, replace chicken with extra beans or veggies.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Calories: 450
- Sugar: 3
- Sodium: 950
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 56
- Fiber: 10
- Protein: 30
- Cholesterol: 70