Ingredients
- 1 lb Chicken (breast or thighs)
- 1 cup Enchilada sauce
- 1 can Black beans, drained and rinsed
- 1 Bell pepper, chopped
- 1 Onion, chopped
- 1 cup Corn
- 1 cup Shredded cheese (cheddar or Monterey Jack)
- 1 Fresh avocado, sliced
- 1/4 cup Cilantro, chopped
- Crispy tortilla strips for topping
Instructions
- Cook the Chicken: Heat a skillet over medium heat with olive oil, dice chicken, season, and cook until golden and cooked through (7-10 minutes).
- Sauté the Veggies: Add chopped onions and bell peppers; sauté until tender (about 5 minutes).
- Mix in Beans and Sauce: Stir in black beans and enchilada sauce; heat through.
- Assemble the Bowls: In a serving bowl, add the chicken and bean mixture, top with cheese.
- Finishing Touches: Add avocado slices, cilantro, and crispy tortilla strips.
- Enjoy: Serve immediately and enjoy!
Notes
For a vegan option, substitute chicken with shredded jackfruit or tofu. Customize toppings as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
- Diet: Gluten-Free, High-Protein