Ingredients

The following ingredients have 4 Servings
  • 1 lb boneless & skinless chicken breasts (cut into 1" pieces)
  • 2 large zucchini (diced)
  • 2 medium bell peppers (chopped)
  • 1 medium onion (finely chopped)
  • 3 large garlic cloves (minced)
  • 1 cup corn (frozen or fresh)
  • 1 tbsp oil (for frying)
  • 14 oz can low sodium black beans (drained & rinsed)
  • 14 oz can low sodium diced tomatoes (not drained)
  • 1 tsp store bought or homemade taco seasoning
  • 1 tbsp cumin (divided)
  • 1 tsp salt
  • Ground black pepper (to taste)
  • 1 cup Tex Mex or Colby Jack cheese (shredded)
  • 1/2 cup green onions (chopped)
  • 1/2 cup cilantro (chopped)

Instruction

  • Preheat large (12 inch) deep skillet on low - medium heat and swirl oil to coat. Add onion, garlic and bell pepper; saute for 3 minutes, stirring occasionally.
  • Move vegetables to the side of the skillet and add chicken. Sprinkle with 1 tsp cumin, salt and black pepper. Cook for about 5 minutes, stirring occasionally.
  • Add corn, beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir, cover and cook on low-medium for 10 minutes.
  • Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted. Top with green onion and cilantro.
  • Serve hot, on its own or with Instant Pot brown rice or Instant Pot quinoa. Or as a garnish, feel free to add sour cream, cilantro and black olives after the cheese was melted. Top with crushed tortilla chips. Use as filling in low carb wraps, garnished with sliced avocado.