Black Bean and Chicken (tex mex for nachos)

1 lb chicken tenders breast diced
1 can black beans rinsed
6 mini bell peppers diced
1 medium onion diced
1 can rotel cilantro and lime
2 cloves garlic minced
black pepper to taste
canola oil 1-2 T (depending on pan type)
1/4 cup water

Dice onion and peppers combine in bowl
mince garlic
take small hand of onion and peppers and add to sauce pan with a drizzle of oil
black pepper to taste
rinse beans while onions and peppers cook for 2 minutes add half of garlic
add beans, 2 tablespoons of rotel and water stir and simmer covered
heat up a 2qt sauce pan with a drizzle of oil with another small hand full of peppers and onion when onions start to be translucent add diced chicken and the rest of the rotel put lid on sauce pan and let simmer (you can add cumin or some taco seasoning to taste if you like) stir occasionally
in a medium fry pan drizzle oil and heat till hot add peppers, onion and the remaining garlic on medium low heat till soft

when everything is cooked you can either put on in layers or combine

Serving Size: makes 4 portions

Number of Servings: 1

Recipe submitted by SparkPeople user JESSYJAINES.