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Easy Mexican Chicken and Beans

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Easy Mexican Chicken and Beans
  • Prep 30 min
  • Total 30 min
  • Servings 4
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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!
Updated Mar 4, 2012

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) whole kernel corn with red and green peppers, undrained
  • 1/4 cup water
  • Flour tortillas, if desired
Make With
Make With
Old El Paso

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Stir-fry chicken strips not available? Buy the same weight of boneless skinless chicken breasts or thighs, and cut up the meat yourself.
  • tip 3
    If you'd prefer, pinto beans can be substituted for the black beans.

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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