Chicken and Black Bean Burrito Skillet

Chicken and Black Bean Burrito Skillet

Raise your hand if you love quick, easy dinner that come together in 30 minutes or less and can be made in one pan? (my hand is raised!). I have that dinner for you tonight. This Chicken and Black Bean Weight Watchers-& Mediterranean friendly, and made with all whole foods. It also makes for great leftovers. This dinner checks all the boxes!

Chicken and Black Bean Burrito Skillet

You can serve this dinner right out of the skillet and call it a night. It you want a little more, though, you could serve with brown rice, refried beans, or a big green salad. Other options would be to wrap it up in a tortilla or a lettuce wrap. 

Prep Time: 10minutes 

Cook Time: 20minutes 

Servings: 4 

Ingredients For Chicken and Black Bean Burrito Skillet

⭐1 tbsp extra virgin olive oil

⭐1/2 red onion diced

⭐2 bell peppers diced

⭐salt to taste

⭐black pepper to taste

⭐1 1/2 lbs boneless, skinless chicken breasts cut into bite-sized cubes

⭐1 tsp ground cumin

⭐1 tsp smoked paprika

⭐1 tsp Mexican oregano

⭐1/2 tsp chipotle powder

⭐14 oz canned black beans rinsed and drained

⭐1 c frozen corn

⭐1/2 c fresh cilantro roughly chopped, divided

⭐2 tbsp fresh lime juice

Optional Toppings

⭐Monterey Jack cheese shredded

⭐avocado chopped

⭐sour cream

Instructions For Chicken and Black Bean Burrito Skillet

⭐Heat olive oil in a large skillet over medium-high heat. Add onion and peppers and season with salt and black pepper, to taste. Cook, stirring occasionally, until the veggies are soft and slightly caramelized, around 7-8 minutes.

⭐Add chicken, ground cumin, smoked paprika, Mexican oregano, and chipotle powder and cook, stirring occasionally, until the chicken is lightly browned on all sides, around 3-4 minutes. Season with additional salt and black pepper, to taste.

⭐Stir in black beans and frozen corn. Cook, stirring once or twice, until everything is warmed through, around 6-8 minutes. Taste and adjust seasonings, as desired.

⭐Remove from heat and stir in half of the fresh cilantro and lime juice. If using, sprinkle cheese on top and cover with until cheese melts. Serve immediately topped with remaining cilantro, chopped avocado ,and fresh lime wedges, if desired. Enjoy!


This recipe makes 4 servings. One serving is about 3/4 cup. Don’t forget to count your toppings! They are not included in these counts.

21 Day Fix Container Counts (rounded up/down to the closest 1/4): 3/4 tsp, 3/4 green, 1 1/2 red, 1 1/4 yellow

Weight Watchers Points

Purple plan: 1 points

Green plan: 7 points

Blue plan: 1 points


Calories: 386kcal | Carbohydrates: 32g | Protein: 44g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 591mg | Potassium: 1233mg | Fiber: 10g | Sugar: 3g | Vitamin A: 2395IU | Vitamin C: 87mg | Calcium: 55mg | Iron: 4mg

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