🍗🎉🌽 My 15-Minute Salsa and Black Bean Chicken Skillet recipe is fast, EASY, and family-friendly! This healthy chicken and black bean recipe with corn and salsa is hearty, naturally gluten-free, and full of Mexican-inspired flavor! It’s 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.
- It takes advantage of common fridge and pantry items and whatever you don’t have on hand can be picked up at your local grocery store.
- Since there are already onions, garlic, tomatoes, salt, pepper, and jalapeno peppers in salsa, it’s the perfect one-stop-shopping flavor-maker 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 tender, 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 SO much of this fan-favorite 15-Minute Southwestern Chicken and Black Bean Skillet as well as this 15-Minute Cheesy Chicken Taco Skillet.
“This was so good and full of flavor. Even my kiddos enjoyed it. Thanks for a delicious, easy to make recipe that made the whole family happy.”
What’s in Mexican Black Bean Chicken?
To make this salsa chicken with black beans, you’ll need:
- Olive oil
- Chicken breasts – Boneless skinless chicken breasts are what I use but boneless skinless chicken thighs are fine too.
- Red bell pepper – Or use your favorite color bell pepper such as orange, yellow, or green bell peppers.
- Salsa – I recommend a chunkier red salsa so that your 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.
- Black beans – I like no-salt added black beans.
- Ground cumin – Want some heat? Along with the cumin, if you prefer a spicier dish, add a bit of chili powder or some red pepper flakes, to taste. A few canned green chiles would also amp up the heat!
- Salt and pepper
- Garnishes – Green onions, fresh cilantro, avocado, lime juice from lime wedges, shredded cheese, or sour cream. They’re all optional based on what you have on hand and enjoy.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
Salsa Tips
I used a chunky red 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.
The salsa I selected was a medium-heat salsa. Use whatever you and your family prefer from mild to wild.
You can use other types of salsas such as salsa verde or homemade salsas. My favorites for this recipe are Restaurant Copycat Blender Salsa or Tomatillo Salsa.
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 shredded cheddar cheese or any of the garnishing ideas and serve immediately.
what to serve with healthy chicken and black bean skillet
Storage
In the Refrigerator: This recipe will keep in an airtight container in the fridge for up to 5 days.
In the Freezer: This recipe will keep airtight in the freezer for up to 3 months.
Reheating: I use my microwave for quickness and ease and reheat my leftovers for about 30 seconds on high, or as needed.
15-Minute Salsa and Black Bean Chicken Skillet
Equipment
Ingredients
- 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
- lime wedges, sour cream, green chiles, red pepper flakes, etc. are all welcome garnishes if desired, optional and to taste
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Mexican Chicken Dishes:
FAVORITE MEXICAN RECIPES – ALL HERE
15-Minute Cheesy Chicken Taco Skillet — Craving tacos minus all the empty carbs? This easy taco skillet without tortillas is perfect! Fast, easy, loaded with awesome Mexican-inspired flavors and it’s super cheesy!
Chicken Tortilla Lettuce Wraps — Filled with Mexican flavors, there’s taco-seasoned chicken, tomatoes, corn, peppers, cilantro, and cheese! Easy, healthy, ready in 10 minutes, and a family favorite!
Loaded Chicken Enchilada Nachos — Juicy chicken soaked in enchilada sauce with black beans, corn, peppers, cilantro, and more! Cheesy, gooey perfection and ready in 5 minutes!
Loaded Chicken Enchilada Zucchini Boats — Skip enchilada wraps and use zucchini instead! Easy, healthier and there’s so much flavor between juicy chicken drenched in enchilada sauce, corn, peppers, and cheese!
Easy Loaded Chicken Tostadas – Ready in 20 minutes and loaded to the max! Chicken, refried beans, peppers, salsa, cheese, and more! Great party appetizer or easy weeknight dinner!
Buffalo Chicken Burrito Bowls – Juicy chicken along with your favorite burrito ingredients served in a bowl! Pile the toppings sky high and not worry about a wrap breaking, plus it’s a little healthier! Easy and ready in 15 minutes!
Sheet Pan Salsa Chicken and Potatoes – An EASY dinner that’s ready in 30 minutes and made on ONE pan with so much FLAVOR! The salsa keeps the chicken so juicy for a winner-winner-chicken-dinner that’s perfect for busy nights!
Salsa Verde Chicken Chilaquiles – An EASY comfort food recipe with just FOUR main ingredients and ready in 30 minutes! Layers of corn tostadas and juicy chicken smothered in salsa verde and melted pepper Jack cheese!
It was great. Some i used as Taco filling some I used with rice. A bit on the spicy side and liquidy, but it cooked down
Thanks for the 5 star review, Sue, and I’m glad to hear this was great overall. You can always cut back on the spices for next time if you felt it was a bit much and yes, the liquid does cook off in my experience.
This recipe was easy to make and delicious. I used quinoa instead of rice because that’s what I had. Will make it again, for sure.
great
great
Very easy and very tasty. Just a few modifications to suit my preferences. Added a half cup each of cooked brown rice and frozen corn after the salsa/beans and an extra teaspoon of cumin. Served with sour cream, blue corn tortilla chips and flour tortillas to please everyone.
Glad you enjoyed it and were able to customize it!
This was so good and full of flavor. Even my kiddos enjoyed it. Thanks for a delicious, easy to make recipe that made the whole family happy.
Thanks for the 5 star review and glad this was a hit with the whole family!
Love quick and easy dinners that are also healthy!!! Win-win :)
Thanks! Me too!
I’ve definitely thought about making your chicken peanut stew before. The recipes sound similar so I’m sure I’d like it. The one I use also has soy sauce and ginger in it, so more leaning toward Thai rather than African (haha, I sound like I know what I’m talking about, which I don’t!). I probably won’t have time to try all the recipes I’d like to try until the kids are grown and gone, and then there will be half the amount of people to eat it up!
If you do try the Peanut Stew, LMK how it compares to your crockpot recipe, which sounds amazing. Ironically, when I was writing that recipe I had a hard to coming up with a title because I felt like it read so Thai/Asian with the flavor profile but the recipe was adapted from a compilation of other recipes all called ‘African’ peanut stew.
I like the sound of this! I have a crockpot chicken recipe, Thai-inspired, which uses salsa along with peanut butter and lime juice and probably a few more things I can’t think of right now–it’s one of my new favorites. Using salsa is genius–all your flavors are already there and you only have to open a jar.
You only have to open a jar is exactly why I love it. But your recipe sounds amazing!
Your recipe sounds a little like this. There are tomatoes, peppers and onions rather than actual salsa (but that’s what’s in salsa) but this was a personal fave of mine https://www.averiecooks.com/chicken-peanut-stew/
I’ve made something similar with ground beef so I’d like to try this! I love a 15 minute skillet recipe too–minimal ingredients and easy!
When you’re pressed for time, 15 minutes sounds perfect I think :)
This was another delicious and easy meal–perfect at the end of a busy day!! I finished it with some queso fresco crumbled on top too. Love your quick skillet recipes! Happy Mother’s Day!
Thanks for letting me know this was a winner! Queso fresco sounds PERFECT on it!