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+ servings
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Recipe, Mexican, Enchilada, Chicken, Dinner, Lunch, Bowls
This recipe is an upgraded twist to a traditionally heavy comfort food. Adding beans and plenty of vegetables ensures this bowl provides plenty of fiber to keep you full throughout the day.
Course Dinner, Lunch
Servings 4
Cuisine Mexican

Ingredients
 

  • 2 tablespoons olive oil
  • 1 small onion diced
  • 1 clove garlic minced
  • 2 small zucchini diced
  • 1 red bell pepper diced
  • ½ cup grated carrot
  • 1 large chicken breast cooked and shredded
  • 1 4-ounce can fire roasted green chiles
  • 1 15-ounce can black beans, rinsed and drained
  • 1 ½ cups of fresh salsa
  • ½ teaspoon cumin
  • Salt & pepper to taste
  • 4 corn tortillas sliced in 1/2" strips

Optional Toppings

  • Avocado, sour cream, shredded cheddar cheese, cilantro

Instructions
 

  • Heat olive oil in large skillet over medium heat. Saute onion, garlic, zucchini, red bell pepper and grated carrot until they start to become tender, about 5 minutes.
  • Stir in shredded chicken and cook just until heated thoroughly, about 2 minutes. Add green chiles, beans, salsa, and cumin. Season with salt and pepper.
  • Bring mixture to a quick boil, then reduce heat to low. Stir in sliced tortillas, just to moisten.
  • Serve immediately with desired toppings.
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