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Albuquerque Skillet

ChickenStove-Top
Time :30 minutes
Yield :4 servings
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The Scoop

Chicken, black beans, peppers, and plenty of cheddar bring serious Southwestern energy to this one-skillet dinner.
Taco seasoning and cayenne give everything a smoky-spicy kick, while melted cheese pulls the whole thing together into a fast, hearty meal with very little cleanup.
Hack it:
Swap the chicken for ground beef, turkey, shrimp, or sliced steak.
Add corn, zucchini, mushrooms, or chopped tomatoes to the veggie mix.
Trade the cheddar for Monterey Jack, Pepper Jack, Colby, or a Mexican cheese blend.
Bring more heat with jalapeños, chipotle in adobo, hot sauce, or extra cayenne.
Finish with avocado, pickled onions, sour cream, lime, or a spoonful of salsa.
Add crushed tortilla chips or toasted pepitas on top for extra crunch.
Leftovers:
Stuff the chicken, beans, and peppers into tortillas for loaded tacos or burritos.
Chop everything up and turn it into a cheesy quesadilla.
Serve over rice with avocado and salsa for an easy burrito bowl.
Spoon onto tortilla chips and broil with extra cheese for skillet nachos.
Chop the leftovers into a breakfast hash and top with a fried egg.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 pound chicken breasts, boneless and skinless
  • 2 tablespoons taco seasoning
  • 1 teaspoon cayenne pepper
  • kosher salt, to taste
  • 2 cloves garlic, minced
  • 1 small red onion, chopped
  • 2 red bell peppers, chopped
  • 1 (15-ounce) can black beans, rinsed and drained
  • 2 cups cheddar, shredded
  • cilantro, optional, freshly chopped, for serving

Directions

  • In a large skillet over medium-high heat, heat the oil.
  • Season the chicken with the taco seasoning, the cayenne pepper, and the salt.
  • Add the chicken to the hot oil and cook until golden and cooked through at 165 degrees F, about 8 minutes per side.
  • Transfer the chicken to a plate.
  • Add the garlic, the onion, and the peppers to the skillet, cooking until the veggies are soft, about 5 minutes.
  • Stir in the black beans until warmed through.
  • Transfer the bean mixture to a plate.
  • Reduce the heat to low.
  • Return the chicken to the skillet.
  • Top the chicken with the cheddar and the bean mixture.
  • Cover the skillet and let the cheese melt, about 3 minutes.
  • Garnish with the cilantro and serve.
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