Easy Mexican Chicken and Beans

Easy Mexican Chicken and Beans

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

Ingredient List

  • 1 lb chicken breast strips for stir-fry
  • 1 envelope (1 oz) Old El Paso™ 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

  • Kitchen Tip Filled with many other important nutrients, beans are an excellent source of fiber that's important for good blood glucose management.


1 Serving Calories 320 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 70mg; Sodium 1210mg; 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 Choices: 2

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