Southwest Chicken and Black Bean Tortilla Bowls

Flavorful chicken and black bean mixture seasoned with bold Southwest spices, served with warm tortillas, fluffy rice, and melted cheese, making for a quick and satisfying weeknight meal.

• Prep: 12 min
• Cook: 18 min
• Total: 30 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $4.17/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• quick
• savory

Ingredients

• 1.5 pound chicken tenderloin (boneless, skinless, diced into 1/2-inch pieces)
• 2 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 2 clove garlic (minced)
• 1 tablespoon chili powder
• 2 teaspoon ground cumin
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 can black beans (rinsed and drained)
• 1 can diced tomatoes (undrained)
• 1 cup frozen corn
• 1 cup white rice
• 12 flour tortillas (small)
• 1.5 cup shredded cheddar cheese
• 0.5 cup fresh cilantro (chopped)
• 1 lime (cut into wedges)
• 4 ounce fresh spinach (roughly chopped)

Instructions

1. Cook the white rice according to package directions, aiming for 3 cups of cooked rice. This can be done in parallel while preparing the other components.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced chicken tenderloins and cook, stirring occasionally, until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. Add the remaining 1 tablespoon of olive oil to the skillet. Add the chopped yellow onion and cook until softened, about 3 minutes. Stir in the minced garlic, chili powder, ground cumin, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper and cook for 1 minute more until fragrant.
4. Return the cooked chicken to the skillet. Stir in the rinsed and drained black beans, diced tomatoes (with their liquid), frozen corn, and roughly chopped fresh spinach. Bring the mixture to a simmer and cook for 5-7 minutes, or until the spinach has wilted and the ingredients are heated through.
5. While the chicken and bean mixture simmers, warm the flour tortillas according to package directions (microwave, skillet, or oven).
6. To assemble, spoon the cooked white rice into bowls. Top with the Southwest chicken and black bean mixture. Sprinkle each bowl generously with shredded cheddar cheese. Serve immediately with warm flour tortillas, and optionally garnish with fresh cilantro and a squeeze of lime juice.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Nutrition (per serving)

• Calories: 670
• Protein: 44.5 g
• Carbohydrates: 71.3 g
• Fat: 20.1 g
• Fiber: 12.1 g
• Sodium: 710 mg
• Saturated Fat: 8.5 g
• Sugar: 5.2 g
• Cholesterol: 105 mg