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Mexican Chicken and Black Bean Stir Fry

Submitted by LyricFox

Ingredients

9-12 oz Boneless skinless chicken breasts/thighs cut into ½ inch wide strips
Salt, pepper and dried oregano (to taste)
1 T Olive Oil
1 Onion chopped
½ t Ground cumin
1/2 t Chili powder
3 Garlic cloves, minced
2 Bell peppers, chopped (any color)
1 ½ cup Frozen corn kernels
15 oz can Black beans rinsed and drained
1 C Chunky tomato salsa
1 14 ½ oz can Tomatoes drained and chopped
1/2 C Chopped fresh cilantro
½ C Cheddar cheese, grated (optional)

Directions

In a large nonstick skillet, heat the oil until hot. Over medium heat, add chicken, salt, pepper, cumin, chili powder and dried oregano and sauté until lightly browned and juices run clear.

Add onion, bell peppers and sauté 2 minutes.

Add garlic and sauté 1 minute.

Stir in corn and beans and sauté about 3 minutes.

Stir in salsa, tomatoes and cook 2-3 minutes.

Add cilantro, stir and sauté another 1-2 minutes.

Taste. Adjust seasoning and serve with flour tortillas or over rice with cheddar cheese on the side.

Serves 4-6. Freezes well.