Mexican

Black Bean and Corn Chicken is for Dinner.

Black Bean and Corn Chicken takes several minutes to prepare.

Black Bean and Corn Chicken takes several minutes to cook.

Black Bean and Corn Chicken makes 8 servings.

The ingredients for Black Bean and Corn Chicken are:

2 (14 oz) cans black beans, drained and rinsed

2 (14 oz) cans corn, drained

1 (1 oz) package taco seasoning

1 lb chicken breasts

1 cup salsa

1 cup water

Here is how you make Black Bean and Corn Chicken:

Place all ingredients in resealable gallon-sized freezer bag. Mix together in bag and zip closed.When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 7-8 hours. (you don't have to put it in a freezer bag...you can just put all the ingredients in the crock pot and cook....I just make freezer meals on the weekends to save time during the week)When finished cooking, shred chicken and serve over rice, with tortilla chips, over a salad, in tortilla shells, or wrapped in a soft tortilla (this meat is so versatile). Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce.Serving Size: I have a family of four and we eat of this twice so I track it as eight servings. Number of Servings: 8Recipe submitted by SparkPeople user BEAUTYINGRACE.

The nutritional information for Black Bean and Corn Chicken is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 377.7

• Total Fat: 5.1 g
• Cholesterol: 91.4 mg
• Sodium: 509.0 mg
• Total Carbs: 38.7 g
• Dietary Fiber: 11.0 g
• Protein: 44.8 g

Black Bean and Corn Chicken is Mexican cuisine.