An easy dinner all made in one skillet- Mexican Chicken, Sweet Potato and Black Bean Skillet. Top this healthy dinner with shredded cheese and cilantro for a fast and delicious Mexican inspired meal!
This Mexican Chicken, Sweet Potato and Black Bean Skillet is one of those suppers that I truly didn’t have an arrangement for when I was making it, yet it turned out so great that I needed to share the formula.
Frequently I don’t have an arrangement when I’m making supper as I’m certain is the situation with a large number of you. It’s the sort of feast where you open the ice chest and go through the storeroom seeing what you can rummage up and set up to make something mostly respectable for dinner.Sometimes the final product is terrible, different occasions it’s palatable, yet nothing to get amped up for and afterward there’s occasions when it’s totally delectable which was the situation with this Mexican Chicken, Sweet Potato and Black Bean Skillet.
At the point when I don’t know what I’m in the disposition to eat skillet suppers and Mexican or Southwest flavors consistently appear to wind up on the table. The hankering for Mexican and Southwest food plainly comes from being raised in Arizona and now living in Colorado. Green chiles are in my DNA and I’m fundamentally unequipped for making a Mexican propelled supper without them.Skillet meals are my most loved in light of the fact that you can add everything into it and don’t need to waste time with various pots and container. Since I can’t bear doing dishes, the one skillet strategy turns out ideal for me.
This Mexican Chicken, Sweet Potato and Black Bean Skillet not just makes an incredible supper the day it’s made, yet the extras are similarly acceptable as well. You can even freeze them!The first night I made this we ate it with no guarantees, directly out of the skillet. The following day I utilized the extras and made my better half a Mexican flatbread pizza and made a few tacos. You could likewise utilize it as a filling for enchiladas.
- 2 teaspoons olive oil
- 1 pound boneless skinless chicken breasts, cut into bite sized pieces
- 1/2 cup diced yellow onion
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 3/4 teaspoon kosher salt or to taste
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon fresh ground black pepper
- 1 sweet potato, peeled, par-cooked and diced (see note on par-cooking)
- 1 cup cherry tomatoes, halved
- 15 ounces canned black beans, rinsed and drained
- 4 ounces diced green chiles (canned)
- 1/3 cup salsa or red enchilada sauce
- 1/2 cup shredded cheddar or Colby Jack cheese
- 1/2 lime, juiced
- 1 tablespoon chopped cilantro (optional).
- Heat the olive oil in a large (10-12 inch) cast iron or non-stick skillet over medium-high heat.
- In a small bowl combine all of the spices.
- When the skillet is hot add in the chicken and spread into an even layer, then sprinkle with half of the spice blend.
- Sauté the chicken for approximately 3 minutes then add in the onion.
- Continue to cook for several more minutes or until the onion has softened and the chicken is cooked through.
- 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.
- Stir together and cook until the mixture is heated through, approximately 2-3 minutes.
- Squeeze the lime juice over everything then top with the shredded cheese.
- Cover with a lid or lay a piece of foil on top of the skillet until the cheese has melted.
- Garnish with cilantro and serve.
- To par-cook a sweet potato, cut it in half lengthwise and place it in a shallow microwave safe dish or bowl cut side down. Pour a 1/4 cup of water in the dish, cover the dish with a piece of plastic wrap and poke a couple of holes in the top of the plastic to allow the steam to escape. Microwave for 3-5 minutes depending on the size or until the sweet potato is tender, but not fully cooked.