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Easy Mexican Chicken and Beans

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By Betty Crocker Kitchens
Updated Mar 4, 2012
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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!

Easy Mexican Chicken and Beans

  • Prep Time 30 min
  • Total 30 min
  • Servings 4
  • Ingredients 6
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Ingredients

  • 1 lb uncooked chicken breast strips for stir-fry
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 can (11 oz) whole kernel corn with red and green peppers, undrained
  • 1/4 cup water
  • Flour tortillas, if desired
Make With
Old El Paso

Instructions

  • Step 
    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.
  • Step 
    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.

Nutrition

340 Calories
5 g Total Fat
37 g Protein
48 g Total Carbohydrate

Nutrition Facts

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

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