| 1 | tablespoon vegetable oil |
| 1 1/4 | pounds boneless skinless chicken breasts, cut into 1-inch pieces |
| 1 | bag (1 pound) frozen broccoli, red peppers, onions and mushrooms |
| 1 | can (15 ounces) Progresso® black beans, rinsed and drained |
| 1 | cup Old El Paso® Thick 'n Chunky salsa |
| 1 | Old El Paso® flour tortilla for burritos (8 inch) (from 11.5-ounce package), cut into 2x1-inch strips |
| 1 | cup shredded Cheddar cheese (4 ounces) |
Serve with...
Praline 'n Cream Shortcake
Total Time:
1 hour 30 min
| 1. | In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring occasionally, until no longer pink in center. |
| 2. | Stir in vegetables, beans and salsa; reduce heat to medium. Cover and cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp-tender. |
| 3. | Sprinkle with tortilla strips and cheese. Cover and cook about 2 minutes or until cheese is melted.
|
|
| Crisp tortilla strips add extra crunch and are easy to make - just pop them in the oven while preparing the skillet. Bake strips on ungreased cookie sheet in 425°F oven 4 to 7 minutes or until crisp. |
|
| Add orange wedges or pineapple chunks to quickly finish this meal. |
Nutrition Information:
540 ( 170); 19g ( 8g, 1/2g); 115mg; 800mg; 43g ( 12g, 5g); 49g 35%; 30%; 25%; 25% 2 ; 1/2 ; 1 ; 5 1/2 ; 3 3