1 lb. boneless skinless chicken breasts
2 tbsp. Taco Seasoning
1 tsp cumin
1 tsp. cayenne pepper
kosher salt
1 tbsp. extra-virgin olive oil
2 cloves garlic, minced
1 small red onion, chopped
2 red bell peppers, chopped
1 15-oz. can black beans, rinsed and drained
1 15-ounce can corn, drained
2 c. shredded Cheddar
Freshly chopped cilantro, for serving
Season chicken with taco seasoning, cumin, cayenne pepper, and salt.
In a large skillet over medium-high heat, heat oil. Add chicken and cook until no longer pink, 6 minutes per side, then transfer to a plate.
Add garlic, onion, and red pepper to skillet and cook until tender, about 5 minutes. Stir in black beans and corn until warmed through, then transfer mixture to a bowl.
Reduce heat to low and return chicken to skillet. Top with cheddar and black bean mixture, then cover and let heat until cheese is melted.
Garnish with cilantro and serve
