Chicken Mexicana (Burrito Filling)

Yummy and healthy….got to love that.  There are just so many layers of flavor here, I know your taste buds are going to go crazy for!

You could even use this mixture to top on some greens for a healthy taco salad.  Let me show you just how easy this tasty dish can be.

I used a lean ground chicken (93/7) because first of all I am really tired of eating turkey, and second of all the chicken has more flavor.  Just my opinion here.

So brown the meat in a skillet, then add your taco seasoning and water (according to package directions.)  Now plop in those tasty black beans.  Lots of fiber and a little more protein.

For a little more flavor I decided to caramelize the onions.  I used about a tablespoon of olive oil and seasoned the onions with salt and pepper.  Then for EVEN MORE flavor I roasted the corn and red pepper.  I love how the sweet corn plays next to the spicy flavors of the chili.

Chop the red pepper and add to mixture, and of course add the caramelized onions and corn.  I have a feeling your family is going to love this….just sayin.

To pop all the flavors add in about 1/4 cup of fresh cilantro and the juice of one lime. 

Why is my mouth watering right now?

Fill your favorite tortillas to the brim with this delicious mixture.  I found these really yummy and very low cal tortillas in my local market.  My kids hated them but I thought they were darn good for only 45 calories and 2 grams of net carbs…..and 8 grams of fiber.

You could also use white tortillas, taco shells or use for a taco salad or even spread a tostado with some refried beans and top with the meat.  Versatile little filling.  I hope you enjoy.

Chicken Mexicana (Burrito Filling)
Serves 4

1 pound lean ground chicken (93/7) you can use lean ground beef or turkey, too
1 package taco seasoning
1 can black beans, rinsed and drained
1 onion, thinly sliced
1 red bell pepper, rinsed, ribs & seeds removed
2 fresh ears of corn, removed from cob or 2 cups of frozen sweet corn, thawed
1 teaspoon chili powder
1/4 teaspoon cumin
1/2 teaspoon kosher salt
olive oil
1/4 cup chopped fresh cilantro
1 lime

Pre-heat your oven to 375 degrees f.  Line a baking sheet with foil and spray with cooking spray.  Place the red pepper, skin side up, on the baking sheet.  Put the corn kernels on baking sheet, tossing with 1 teaspoon of the chili powder, cumin, Kosher salt and about 2 teaspoons of olive oil.  Bake in oven until the red pepper becomes soft and the corn gets a little color, about 20 minutes.  Remove from oven.  Wrap the red pepper in a paper towel and let the pepper steam for about 5 minutes.  Remove from the paper towel and take the skin off.  Dice the red pepper.

In a skillet add the sliced onions and about a tablespoon of olive oil.  Saute on medium for about 10 minutes then reduce heat a little and allow them to caramelize, about 10 minutes more.  Remove from heat once caramelized.  Season with a little bit of salt and pepper.

While the vegetables are in the oven and the onions are caramelizing, brown the ground chicken; once browned add the taco seasoning according to package directions.  Add the rinsed black beans.  Add in the onions, corn and diced red pepper.  Stir until all heated through.  Add in the chopped cilantro and squeeze lime juice on top.  Stir.  Serve with your favorite tortillas.  You can also have some yummy cheddar cheese, guacamole, salsa etc. to go with this easy week night meal.




  2. marsha Johnson says:

    Looks delish and would love to pin, but I see no pinterest button. Sorry!

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