Skillet Tex Mex (Print Version)
# Ingredients:
01 -
2 medium zucchini, diced into cubes.
02 -
3 garlic cloves, minced finely.
03 -
2 bell peppers, chopped.
04 -
1 medium onion, chopped small.
05 -
1 pound chicken breast, boneless and skinless, cut into small chunks.
06 -
1 tbsp cooking oil for sautéing.
07 -
1 cup corn, fresh or frozen.
08 -
1 can (14 oz) black beans, rinsed and drained.
09 -
1 can (14 oz) diced tomatoes, leave liquid in.
10 -
1 tbsp divided cumin powder.
11 -
1 tsp taco spice mix.
12 -
A teaspoon of salt.
13 -
Black pepper to your taste.
14 -
1 cup shredded Colby Jack or Tex-Mex cheese blend.
15 -
Half a cup cilantro leaves, roughly chopped.
16 -
Half a cup green onions, sliced thin.
# Instructions:
01 -
Toss the onion, garlic, and bell peppers into the hot oil, stirring it around for about 3 minutes.
02 -
On the side of the pan, add chicken chunks, sprinkle seasoning, and let it cook for 5 minutes while stirring.
03 -
Mix in the zucchini, beans, tomatoes, corn, and the rest of the spices. Put a lid on and leave it to cook for 10 minutes.
04 -
Sprinkle the cheese over top, cover the pan so the cheese gets melty. Scatter on green onions and cilantro to finish.
# Notes:
01 -
Don’t let the zucchini overcook or it’ll turn too soft.
02 -
Pick a big skillet to give everything space to cook evenly.
03 -
Keeps fine in the fridge for 3-4 days, but freezing isn’t recommended.