It was delicious! And messy! Consider yourselves warned.
Perhaps those of you with babies would be better at swaddling all the delicious filling into neat little wraps, but I ended up with sour cream all over my hands and The Greek’s nickname last night was Salsa Beard.
It wasn’t pretty… but it was totally worth it.
I suggest you either brush up on your burrito skills or use a knife and fork, all civilized-like.
This was super easy and delightfully spicy. As served (with all the extras), the final cost was about $8.50 or $2.13/serving. The Mexican chicken/bean base alone was only $4.40 or $1.10 per serving. This is really a perfect meal for those lonely little chicken breasts you’ve accumulated in the freezer over the months and can’t figure out how to use… two should do the trick.
My only concern was the number of canned ingredients and the sodium content. Next time, I’ll buy salt-free black beans and use my homemade taco seasoning. I intentionally bought the seasoning packet this time as part of the budget experiment; with the homemade, you have much more control over the sodium content.
Okay, so here goes!
Easy Mexican Chicken and Beans
- 1 pound boneless chicken breast, cut into bite-size chunks
- 1 envelope (1-1/4 ounces) taco seasoning mix, reduced sodium
- 1 can (15 to 15 ounces) black or pinto beans, rinsed and drained
- 1 can (11 ounces) whole kernel corn with red and green peppers, undrained
- flour tortillas, whole wheat (optional)
- sour cream, light (optional)
- salsa (optional)
- black olives (optional)
- green chilies (optional)
- Spray a non-stick skillet with cooking spray or heat about a teaspoon of olive oil. Cook chicken in skillet over medium-high heat 8 -10 minutes, stirring occasionally until cooked through.
- Stir in seasoning mix, beans, corn and 1/4 cup water. Cook, uncovered, over medium-high heat 8 -10 minutes, stirring frequently, until sauce is slightly thickened.
- (optional) Serve as a wrap/burrito on flour tortillas and top with sour cream, salsa, black olives and green chilies.
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