Mexican Chicken & Black Bean Filling

Okay ladies! This is what I'm making for this Sat. It think it looks good and there are some options on how to serve it. I hope it's good! There's a link at the bottom for the site I got it from...

Chicken & Black Bean Taco Filling

· 2 T. Extra-virgin olive oil

· 1 1/2 lb. chicken (boneless or not, whatever you have on hand)

· 1 t. cumin

· 1/2 t. salt

· 1/4 t. pepper

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· 1/2 lb. fully cooked black beans (1 can or less)

· 1 bag frozen corn (1 can)

· 1 large jars salsa (or 2 regular sized jars)

· 1/2 c. water

· 2 t. cumin

· 1 t. chili powder

· 1 t. salt

1. Heat olive oil in a large skillet. Season chicken with 1 t. cumin, 1/2 t. salt & 1/4 t. pepper. Add chicken to skillet. Cook for 5-8 minutes, flip, cover skillet and continue cooking until chicken is fully cooked.
2. Remove chicken from skillet. Shred meat and return to pan. Add all remaining ingredients. Bring to a boil and simmer for 5 minutes.

*This should make enough for 3 meals, depending on how much you use. It freezes perfectly in a freezer bag and thaws overnight in the refrigerator.

This is great as a taco filling, but there are so many other ways to use it too.

Here are a few of our favorites:
Chicken & Black Bean Nachos

Quesadillas

Mexican Lasagna

And…

· Served over rice with shredded cheese on top

· Mexican pizza topping

· Mexican French bread pizzas (So good!!)

· With scrambled eggs for breakfast burritos

· Taco salad

· Thinned with 1 can tomato sauce and 1 1/2 c. chicken stock, plus some extra spices and tortilla strips for a chicken tortilla soup

http://stolenmomentscooking.com/mexican-chicken-black-bean-filling/