Chicken Black Bean & Corn Taco Bake
Prep time: 10 min | Cook time: 20 min | Total time: 30 min
Ingredients
2 tablespoons extra virgin olive oil
1 cup finely chopped white onion
2 cups cooked, shredded chicken (I prepare shredded chicken breast before I begin the dinner)
15 ounce can black beans, drained and rinsed
1 cup sweek corn
1/4 cup sliced black olives
6 corn tortillas, cut into eighths
16 oz jar med (or mild) salsa
1/2 cup sour cream
1 tablespoon ground cumin
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1.5 cup shredded cheddar cheese
Directions
Preheat oven to 350 degrees F. Place olive oil into a 12 inch cast iron skillet over medium heat. Add onions and cook for 5 minutes, stirring often until softened. Add chicken, beans, corn, olives and cut up tortillas. Stir to combined.
Place salsa and sour cream into a medium bowl and add to skillet, stirring to combine. Stir in cumin, salt and pepper. Top with shredded cheese and bake for 20-25 minutes, until cheese is melted.
Serve warm.
Makes 6 Servings
