15-Minute Salsa and Black Bean Chicken Skillet — Fast, EASY, family-friendly, healthy yet hearty, naturally gluten-free, Mexican-inspired meal!! The PERFECT recipe to jazz up your usual weeknight chicken dinner!!
Mexican Black Bean Chicken Skillet
If you’re looking for an incredibly easy and fast way to jazz up your usual weeknight chicken dinner, this salsa chicken and black beans skillet is the recipe for you.
Since there are already onions, garlic, tomatoes, salt, pepper, and jalapeno peppers in salsa, it’s the perfect one-stop-shopping flavor bomb of an ingredient to add pizzazz to chicken.
Although I can eat salsa with a spoon, no chips required, it’s lovely with chicken and helps keep the chicken super flavorful and juicy. With the addition of red peppers, black beans, green onions, and cilantro, this is a perfect family-friendly, healthy yet hearty, naturally gluten-free, Mexican-inspired meal that’s ready in under 15 minutes.
It reminds me of this 15-Minute Cheesy Chicken Taco Skillet, minus the cheese and with salsa.
What’s in Mexican Black Bean Chicken?
To make this salsa chicken with black beans, you’ll need:
- Olive oil
- Chicken breasts
- Red bell pepper
- Black beans
- Ground cumin
- Salt and pepper
- Green onions
- Fresh cilantro
- Avocado (for garnishing)
- Shredded cheese (for garnishing)
How to Make Black Bean and Salsa Chicken
Cook the diced chicken and red pepper in an oiled skillet until the meat is cooked through. Add the salsa, black beans, and cumin and continue cooking until warmed through.
Sprinkle on the green onions, cilantro, optional avocado and/or cheese and serve immediately.
What Type of Salsa Should I Use?
I recommend a chunkier salsa so that you’re chicken isn’t swimming in a runny sauce, which is what would happen if you use a thinner salsa. Not that it would be bad but it’s not what we’re going for here.
Tips for Making Mexican Black Bean Chicken
I used a chunky store brand salsa that also had corn included. If corn sounds good to you, look for a salsa with corn or add a 1/3 cup to the recipe if your salsa doesn’t have it.
I used a medium-heat salsa. Use whatever you and your family prefer from mild to wild.
We didn’t find the need for rice but it’s a good serving option to keep in mind.
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15-Minute Salsa and Black Bean Chicken Skillet
- 2 tablespoon olive oil
- 1.25 pounds boneless skinless chicken breast, cut into bite-sized pieces
- ¾ cup red bell pepper, diced small
- one 16-ounce jar chunky salsa, I used a store brand with corn included
- one 15-ounce can black beans, drained and rinsed (I used no salt added)
- 1 teaspoon ground cumin
- 1 teaspoon freshly ground black pepper, or to taste
- ½ teaspoon salt, optional and to taste
- about 2 green onions, sliced into thin rounds
- fresh cilantro, for garnishing
- avocado slices or chunks, optional for garnishing
- shredded cheese, optional for garnishing
- To a large skillet, add the oil, chicken, red pepper, and cook over medium-high heat for about 5 to 7 minutes, or until chicken is cooked through; stir and flip intermittently so the chicken cooks evenly.
- Add the salsa, black beans, cumin, pepper, optional salt (some salsas are very salty already and you can omit), and stir to combine. Allow mixture to simmer for about 3 minutes, or until warmed through.
- Evenly sprinkle the green onions, cilantro, optional avocado and/or cheese, and serve immediately.
- Recipe is best fresh but will keep airtight in the fridge for up to 5 days.
Nutrition information is automatically calculated, so should only be used as an approximation.
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