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Mexican Chicken and Black Beans Melt

Orange Icon  Mexican Chicken and Black Beans Melt

Orange Icon  Mexican Chicken and Black Beans Melt

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Submitted by: Marieanne Syre

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Servings: 2

Use up leftover roast chicken breast for a quick tasty lunch with a bit of a kick. Perfect for a Protein type lunch. Photo is taken just before putting the bowl under the grill.

  • 6 oz. chicken, cooked, free-range, organic
  • 1/2 c. bell pepper, red, fresh, organic
  • 1/4 onion, any type, organic
  • 1/2 sml. chili pepper, green, can, organic
  • 1 c. black beans, canned, organic
  • 1 tsp. coconut oil, raw, extra-virgin, organic
  • 1 tsp. taco seasoning mix, organic
  • 4 oz. yogurt, greek, plain, full-fat, plain, organic
  • 4 oz. cheddar cheese, sharp, raw, organic

Fry the onion in the coconut oil in a large frying pan. When softened, add the chilli pepper and the red pepper and fry for another 2 minutes. Add the black beans with half the liquid from the tin and fry until most of the liquid has evaporated. Add the chopped chicken and fajita seasoning and fry for 1 minute. Pour the mixture into 2 oven proof bowls and put the grated cheese over the top (2 oz on each). Place under the high grill (broiler) for 5 minutes until cheese is melted. Serve with 2 oz Greek yogurt per serving.

You could swap one of the ounces of cheese for one ounce of avocado for even healthier fats. This could also be served over brown rice, add 1 Carb per 1/2 cup cooked brown rice. You could also serve with chopped coriander (cilantro).