Easy Mexican Chicken and Beans

One-skillet supper ready to eat in half an hour!
Prep 30 Minutes
Total Time 30 Minutes
Servings 4

Ingredient List

  • 1 lb chicken breast strips for stir-fry
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 can (15 to 16 oz) black or pinto beans, rinsed, drained
  • 1 can (11 oz) whole kernel corn with red and green peppers, undrained
  • 1/4 cup water
  • Tortillas, if desired
Recipe Continues Below


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

Expert Tips

  • Filled with many other important nutrients, beans are an excellent source of fiber.
  • Stir-fry chicken strips not available? Buy the same weight of boneless skinless chicken breasts or thighs, and cut up the meat yourself.
  • If you'd prefer, pinto beans can be substituted for the black beans.


  • 1 Serving Calories 320 (Calories from Fat 40);  Total Fat 4 1/2g (Saturated Fat 1g ,Trans Fat 0g);  Cholesterol 70mg;  Sodium 1210mg;  Potassium 660mg;  Total Carbohydrate 41g (Dietary Fiber 7g ,Sugars 4g);  Protein 34g
  • % Daily Value: Vitamin A 8%;  Vitamin C 10%;  Calcium 8%;  Iron 25%
  • Exchanges: 2 1/2 Starch;  4 Very Lean Meat
  • Carbohydrate Choice: 2
*Percent Daily Values are based on a 2,000 calorie diet

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