Ingredients

The following ingredients have 6 Servings
  • 2 boneless and skinless chicken breasts (cooked and shredded)
  • 3 tablespoons olive oil
  • 1/4 red onion (finely diced)
  • 2 garlic cloves (finely chopped)
  • 1/2 red pepper (finely diced)
  • 1 cup black beans
  • 1/2 cup corn (frozen)
  • 16 ounces salsa
  • 3/4 cup cornmeal
  • 2/3 cup white whole-wheat flour
  • 2 tablespoons coconut sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 1/2 cups sharp cheddar cheese (reduced-fat)
  • 1/4 cup cilantro (or chopped scallions (optional))

Instruction

  • Preheat oven to 350 degrees.
  • In a cast-iron skillet, cook chicken breast until fully cooked. Shred chicken and return to skillet. Cook with 1 tablespoon olive oil, onion, garlic and red pepper until vegetables are crisp-tender, about 2 minutes.
  • Add black beans, corn, and salsa or enchilada sauce to the skillet. Turn off the stove and remove skillet.
  • In a medium bowl, whisk together 2 tablespoons olive oil, cornmeal, white wheat flour, coconut sugar, baking powder, salt, and egg. The mixture should resemble a crumb-like streusel. Sprinkle this mixture over the top of your skillet. Top with cheddar cheese.
  • Bake in preheated oven for 25-30 minutes, or just until the cheese is bubbly and barely golden. Garnish with cilantro or scallions. Enjoy!