Courtesy of: Stacy Dempsey
2 tablespoons avocado oil, or other favorite oil
1 medium sweet potato, diced
1/4 cup chopped red onion
1 red bell pepper, seeded and chopped
1 cup frozen corn kernels
1 can (15 ounces) READ 3 Bean Salad
1 packet (0.85 ounce) no sodium or reduced sodium taco/fajita seasoning
12 ounces frozen precooked chicken strips, thawed
1/4 cup shredded Mexican cheese blend
Thinly sliced green onions
Makes 4 servings.
Preheat broiler with oven rack 6 inches from heat.
Heat large oven-safe skillet over medium-high heat. Add oil to skillet; swirl to coat.
Add sweet potato. Cook 10 minutes, or until sweet potato is almost tender, stirring occasionally.
Add onion, bell pepper and corn. Cook 5 to 7 minutes or until onion and bell pepper are tender.
Stir in bean salad and taco seasoning packet. Cook 5 minutes, stirring occasionally to blend well.
Nestle chicken strips into bean mixture. Sprinkle with cheese. Broil 2 to 3 minutes or until chicken is heated through and cheese is bubbly. Sprinkle with green onions, as desired.
Nutrition information per serving (1/4 of recipe): 360 calories; 24g protein; 39g carbohydrate; 12g fat; 1290mg sodium; 80mg cholesterol; 5g dietary fiber; 2.75mg iron; 0.09mg thiamin; 6654.67IU vitamin A; 25.67mg vitamin C.