Mexican · lunch

Salsa Chicken & Black Beans

Name: Salsa Chicken & Black Beans
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 cup water or veggie broth; 1 can organic black beans, rinsed and drained; 1/2 bunch cilantro, chopped, use stems; 6 cloves garlic, chopped; juice of 1/2 a lime; 1/2 red bell pepper, small dice; 1/4 red onion, small dice; 5 Tbsp salsa; 1 - 1 1/2 cups shredded chicken

“Salsa Chicken & Black Beans is a Mexican recipe that serves 2. Watching your figure? This gluten free and dairy free recipe has 417 calories, 41g of protein, and 8g of fat per serving. For $1.98 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 1 would say it hit the spot. It works well as a main course. This recipe from Foodista requires bell pepper, black beans, cilantro, and chicken. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is super. Salsa Verde Chicken with Black Beans, Black Beans And Rice With Chicken And Apple Salsa, and Black Beans And Rice With Chicken And Apple Salsa are very similar to this recipe.”

total: 45 min
effort: Easy
serves: 2
ratings: New

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Ingredients

Serves 2

Veggie broth1 cup
Black beansrinsed and drained1 can
Cilantrochopped, use stems½ bunch
Garlicchopped6 cloves
Juice of limejuice½
Bell peppersmall dice½
Onionsmall dice¼
Salsa5 tbsp
Chicken1.5 cups

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 45 min

1
We'll start with the beans because they take a little longer (assuming you already have the chicken cooked and shredded).Into a saute pan, over medium heat, add a few drizzles of olive oil, the bell pepper, onion and garlic. Saut until they've got a bit of color and have softened some.
2
Add in the beans and water/broth. Using a potato masher break up the beans a bit.Allow to simmer for about 10-12 minutes, until thickened to the consistency of a refried bean. Season with salt and pepper. Finish with a squeeze of lime and a handful of chopped cilantro. So yummy!!!!!Heres what I did for the shredded chicken. I started out by popping 3 chicken breasts, a tsp of peppercorns, a bay leaf and a quart of broth into the slow cooker and letting it go on low for 2.5 hours. Once it was done I shredded the chicken using two forks then popped the chicken right back into the broth. I made this for several different meals, including yesterdays soup, so you only use a portion here.All you have left to do is warm the chicken in a small pan with the salsa. Once warmed through, give a little squeeze and the cilantro.