Easy Mexican Chicken and Beans

Betty Crocker's Diabetes Cookbook shares a recipe! You can feel extra good about serving this easy dish for dinner tonight. It has a whopping 9 grams of fiber per serving!

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4

Ingredients

1
lb uncooked chicken breast strips for stir-fry
1
package (1 oz) Old El Paso™ taco seasoning mix
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
can (11 oz) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, undrained
1/4
cup water
Flour tortillas, if desired
  • 1 Spray 10-inch skillet with cooking spray. Add chicken to skillet; cook over medium-high heat 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

Boost your fiber with beans. Filled with many other important nutrients, beans are an excellent source of fiber that's so important for good blood glucose management and to keep your digestive tract moving.

Stir-fry chicken strips not available? Buy the same weight of boneless skinless chicken breasts or thighs, and cut up the meat yourself.

If you'd prefer, pinto beans can be substituted for the black beans.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
45 ),
% Daily Value
Total Fat
5 g
5 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
70 mg
70 %;
Sodium
830 mg
830 %;
Total Carbohydrate
48 g
48 %
(Dietary Fiber
9 g
9 %
),
Protein
37 g
37 %
;
% Daily Value*:
Vitamin A
18%;
Vitamin C
10%;
Calcium
10%;
Iron
22%;
Exchanges:
3 Starch; 4 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.