Fiesta Chicken And Black Beans Recipes

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FIESTA CHICKEN AND BLACK BEANS



Fiesta Chicken and Black Beans image

Turn boneless, skinless chicken breasts into a vibrant, healthful one-pot meal with plump GOYA® Low Sodium Black Beans, sweet red onion, crunchy red bell pepper, and creamy avocado. Add your favorite salad or cornbread for a sensational black bean chicken dinner in just 30 minutes.

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 30m

Yield 4

Number Of Ingredients 10

2 tablespoons GOYA® Extra Virgin Olive Oil, divided
4 (5 ounce) boneless, skinless chicken breast fillets
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
½ red onion, finely chopped
½ red bell pepper, finely chopped
1 (15.5 ounce) can GOYA® Low Sodium Black Beans, drained and rinsed
½ cup fresh corn kernels
1 avocado, finely chopped
1 tablespoon GOYA® Lemon Juice
1 tablespoon finely chopped fresh cilantro

Steps:

  • Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, flipping once, until golden brown on both sides and cooked through, 5- 7 minutes. Transfer chicken to plate; tent with foil to keep warm.
  • Heat remaining oil in skillet. Add onions and peppers. Cook, stirring, until tender, about 5 minutes. Stir in black beans and corn. Continue cooking until warmed through, about 2 minutes. Remove pan from heat. Stir in avocado, lemon juice and cilantro until combined.
  • Divide chicken among serving plates; top with black bean mixture. Serve warm.

FIESTA CHICKEN AND BLACK BEAN ENCHILADAS FROM MISSION®



Fiesta Chicken and Black Bean Enchiladas from Mission® image

Shredded chicken, black beans, corn, cheese, and chiles in a creamy sauce are rolled into tortillas and baked with enchilada sauce and more cheese for this family-pleasing favorite.

Provided by Mission Foods

Categories     Trusted Brands: Recipes and Tips     Mission®

Time 1h20m

Yield 4

Number Of Ingredients 15

8 Mission® Soft Taco Flour Tortillas
Cooking spray
¼ cup chicken broth
1 (16 ounce) skinless, boneless chicken breast
1 medium onion, diced
1 red pepper, stemmed, seeded, and diced
1 (15 ounce) can black beans, rinsed, drained
1 cup corn kernels
¼ cup packed chopped fresh cilantro
1 (4 ounce) can diced green chiles
2 ¼ cups grated low-fat sharp Cheddar cheese, divided
⅔ cup fat-free sour cream
⅔ cup enchilada sauce
Hot pepper sauce such as Tabasco®
Salt and pepper to taste

Steps:

  • Heat oven to 350 degrees F. Spray an 8x11x2-inch baking dish with cooking spray.
  • Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes). Cool and shred.
  • In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat.
  • In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add tabasco, salt and pepper to taste.
  • Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each.

Nutrition Facts : Calories 723.7 calories, Carbohydrate 92.8 g, Cholesterol 111.7 mg, Fat 24.2 g, Fiber 12.3 g, Protein 57.9 g, SaturatedFat 9.6 g, Sodium 2173.6 mg, Sugar 12.9 g

FIESTA CHICKEN WITH PEPPERS & BLACK BEANS



Fiesta Chicken with Peppers & Black Beans image

Provided by Taste of Home

Time 1h

Yield 4 to 6 servings.

Number Of Ingredients 8

1 Reynolds® Oven Bag, Large Size
2 tablespoons flour
1 can (14.5 oz.) diced tomatoes with chili seasonings
2 teaspoons chopped, canned or fresh jalapeno pepper
1/2 teaspoon salt
1 can (15 oz.) black beans, rinsed and drained
6 bone-in chicken pieces, skin removed
1 medium yellow bell pepper, cut in 8 pieces

Steps:

  • Preheat oven to 350°F., Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch or larger baking pan at least 2 inches deep., Add tomatoes, jalapenos and salt to oven bag. Squeeze bag to blend in flour. Add black beans and chicken to bag. Turn bag to coat chicken and beans with sauce. Arrange ingredients in an even layer in bag; top with yellow pepper., Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan., Bake 45 to 50 minutes or until meat thermometer reads 180°F. Spoon sauce over chicken to serve

Nutrition Facts :

FIESTA CHICKEN AND BLACK BEANS



Fiesta Chicken and Black Beans image

Turn boneless, skinless chicken breasts into a vibrant, healthful one-pot meal with plump GOYA® Low Sodium Black Beans, sweet red onion, crunchy red bell pepper, and creamy avocado. Add your favorite salad or cornbread for a sensational black bean chicken dinner in just 30 minutes.

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tbsp. GOYA® Extra Virgin Olive Oil, divided
4 thin-sliced boneless, skinless chicken breast fillets (about 11/4 lbs.)
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
1/2 red onion, finely chopped (about 3/4 cup)
1/2 red bell pepper, finely chopped (about 1/2 cup)
1 can (15.5 oz.) GOYA® Low Sodium Black Beans, drained and rinsed
1/2 cup fresh corn kernels
1 avocado, finely chopped (about 1 cup)
1 tbsp. GOYA® Lemon Juice
1 tbsp. finely chopped fresh cilantro

Steps:

  • 1. Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, flipping once, until golden brown on both sides and cooked through, 5- 7 minutes. Transfer chicken to plate; tent with foil to keep warm.
  • 2. Heat remaining oil in skillet. Add onions and peppers. Cook, stirring, until tender, about 5 minutes. Stir in black beans and corn. Continue cooking until warmed through, about 2 minutes. Remove pan from heat. Stir in avocado, lemon juice and cilantro until combined.
  • 3. Divide chicken among serving plates; top with black bean mixture. Serve warm.

FIESTA CHICKEN AND BLACK BEAN ENCHILADAS



Fiesta Chicken and Black Bean Enchiladas image

Provided by Food Network

Time 1h20m

Yield 4 Servings

Number Of Ingredients 14

8 Mission® Life Balance® Flour Tortillas
Nonstick cooking Spray
1/4 cup chicken broth
1 skinless, boneless chicken breast (approximately 1 pound)
1 medium onion, diced (approximately 1 1/2 cup)
1 red pepper, stemmed, seeded, and diced
1 can black beans, drained and rinsed
1 cup corn kernels
1/4 cup packed chopped fresh cilantro
1 can diced green chilies (4 ounces)
2 cups + 1/4 cup low-fat sharp cheddar cheese, grated
2/3 cup fat-free sour cream
2/3 can red Enchilada sauce
Tabasco, Salt, Pepper to taste

Steps:

  • 1.Heat oven to 350°F. Spray an 8"x11"x2" baking dish with cooking spray. 2.Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes). Cool and shred. 3.In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat. 4.In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add tabasco, salt and pepper to taste. 5.Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each.

CHICKEN FIESTA SALAD



Chicken Fiesta Salad image

This is an attractive and zesty all in one dish. It's full of veggies and chicken, and loaded with flavor. A quick fix for a long day. If desired, top with shredded cheese and tortilla chips.

Provided by ANGL8277

Categories     Salad     Taco Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 9

2 skinless, boneless chicken breast halves
1 (1.27 ounce) packet dry fajita seasoning, divided
1 tablespoon vegetable oil
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexican-style corn
½ cup salsa
1 (10 ounce) package mixed salad greens
1 onion, chopped
1 tomato, cut into wedges

Steps:

  • Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
  • In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
  • Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.

Nutrition Facts : Calories 310.8 calories, Carbohydrate 42.2 g, Cholesterol 35.9 mg, Fat 6.4 g, Fiber 10.5 g, Protein 23 g, SaturatedFat 1.1 g, Sodium 1605.9 mg, Sugar 7.4 g

FIESTA CHICKEN



Fiesta Chicken image

Chili powder and picante sauce add just the right dash to this hearty main dish. It's a snap to assemble since it uses convenience foods. -Teresa Peterson, Kasson, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 10

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 small tomatoes, chopped
1/3 cup picante sauce
1 medium green pepper, chopped
1 small onion, chopped
2 to 3 teaspoons chili powder
12 corn tortillas (6 inches), cut into 1-inch strips
3 cups cubed cooked chicken
1 cup shredded Colby cheese

Steps:

  • In a large bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13x9-in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers. , Cover and bake at 350° until bubbly, 40-50 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 324 calories, Fat 14g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 802mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 23g protein.

FIESTA CHICKEN CROCK POT RECIPE - (3.8/5)



Fiesta Chicken Crock Pot Recipe - (3.8/5) image

Provided by Scrappin Broad

Number Of Ingredients 6

4 chicken breast (frozen or raw)
1 packet Fiesta Ranch dip (by the salad dressing)
1 can black beans (drained and rinsed)
1 can Rotel
1 can corn not drained
1 block cream cheese

Steps:

  • Cook on high in the slow cooker for 4 hours or 6 on low. Shred the chicken with a hand mixer. Trust me, it's so much easier to do it with the hand mixer!

FIESTA CHICKEN AND BLACK BEANS



FIESTA CHICKEN AND BLACK BEANS image

Categories     Chicken

Yield 4 people

Number Of Ingredients 10

2 tbsp. GOYA® Extra Virgin Olive Oil, divided
4 thin-sliced boneless, skinless chicken breast fillets (about 1¼ lbs.)
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
½ red onion, finely chopped (about ¾ cup)
½ red bell pepper, finely chopped (about ½ cup)
1 can (15.5 oz.)GOYA® Low Sodium Black Beans, drained and rinsed
½ cup fresh corn kernels
1 avocado, finely chopped (about 1 cup)
1 tbsp. GOYA® Lemon Juice
1 tbsp. finely chopped fresh cilantro

Steps:

  • 1. Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, flipping once, until golden brown on both sides and cooked through, 5- 7 minutes. Transfer chicken to plate; tent with foil to keep warm. 2. Heat remaining oil in skillet. Add onions and peppers. Cook, stirring, until tender, about 5 minutes. Stir in black beans and corn. Continue cooking until warmed through, about 2 minutes. Remove pan from heat. Stir in avocado, lemon juice and cilantro until combined. 3. Divide chicken among serving plates; top with black bean mixture. Serve warm.

FIESTA CORN AND BEANS



Fiesta Corn and Beans image

Bursting with southwestern flavors, the zesty veggie medley here can be served as a side dish or a meatless meal-in-one. The dollop of yogurt is a cool, creamy finishing touch. -Gerald Hetrick, Erie, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 3h25m

Yield 10 servings.

Number Of Ingredients 13

1 large onion, chopped
1 medium green pepper, cut into 1-inch pieces
1 to 2 jalapeno peppers, seeded and sliced
1 tablespoon olive oil
1 garlic clove, minced
2 cans (16 ounces each) kidney beans, rinsed and drained
1 package (16 ounces) frozen corn
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon chili powder
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
Optional toppings: Plain yogurt and sliced ripe olives

Steps:

  • In a large skillet, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 4-qt. slow cooker. Stir in the beans, corn, tomatoes and seasonings., Cover and cook on low for 3-4 hours or until heated through. Serve with yogurt and olives if desired.

Nutrition Facts : Calories 149 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges

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From pinterest.com


CROCK POT FIESTA CHICKEN RECIPE - EATING ON A DIME
2022-02-02 Instructions. Add the chicken and place all the ingredients except the limes and the cream cheese in the crock pot. Cover and cook on high in the slow cooker for 3-4 hours or low for 6-8 hours. Shred the chicken. Squeeze the limes over the chicken mixture , add cream cheese and stir to combine.
From eatingonadime.com


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