1
bag (1 pound) frozen broccoli, red peppers, onions and mushrooms
1
can (15 ounces) Progresso™ black beans, rinsed and drained
1
cup thick & chunky salsa
1
tortilla from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count), cut into 2x1-inch strips
1
cup shredded Cheddar cheese (4 ounces)
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Instructions
Step
1
In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring occasionally, until no longer pink in center.
Step
2
Stir in vegetables, beans and salsa; reduce heat to medium. Cover and cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp-tender.
Step
3
Sprinkle with tortilla strips and cheese. Cover and cook about 2 minutes or until cheese is melted.
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Crisp tortilla strips add extra crunch and are easy to make - just pop them in the oven while preparing the skillet. Bake strips on ungreased cookie sheet in 425°F oven 4 to 7 minutes or until crisp.
Add orange wedges or pineapple chunks to quickly finish this meal.
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