Mexican Chicken & Black Bean Filling

I was shocked to realize that I had not yet copied this recipe over here from my personal blog, A Simple Walk. This is one of  my very favorite recipes. I make it monthly and have a few bags in the freezer at all times.

I love it because it is so versatile, so frugal, so easy, and so just plain good.

Chicken & Black Bean Taco Filling

  • 2 T. Extra-virgin olive oil
  • 1 1/2 lb. chicken (boneless or not, whatever you have on hand)
  • 1 t. cumin
  • 1/2 t. salt
  • 1/4 t. pepper
  • 1/2 lb. fully cooked black beans
  • 1 bag frozen corn
  • 1 large jars salsa (or 2 regular sized jars)
  • 1/2 c. water
  • 2 t. cumin
  • 1 t. chili powder
  • 1 t. salt

1. Heat olive oil in a large skillet. Season chicken with 1 t. cumin, 1/2 t. salt & 1/4 t. pepper. Add chicken to skillet. Cook for 5-8 minutes, flip, cover skillet and continue cooking until chicken is fully cooked.
2. Remove chicken from skillet. Shred meat and return to pan. Add all remaining ingredients. Bring to a boil and simmer for 5 minutes.

*This should make enough for 3 meals, depending on how much you use. It freezes perfectly in a freezer bag and thaws overnight in the refrigerator.

This is great as a taco filling, but there are so many other ways to use it too.

Here are a few of our favorites:
Chicken & Black Bean Nachos


Mexican Lasagna


  • Served over rice with shredded cheese on top
  • Mexican pizza topping
  • Mexican French bread pizzas (So good!!)
  • With scrambled eggs for breakfast burritos
  • Taco salad
  • Thinned with 1 can tomato sauce and 1 1/2 c. chicken stock, plus some extra spices and tortilla strips for a chicken tortilla soup

Oh yeah, we are definitely Hooked On this stuff!

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