Southwest chicken and beans

This zesty dish is a great substitute for chili.

1 lb boneless, skinless chicken breast, diced
1 package reduced-sodium taco seasoning mix
1 15-ounce can unsalted black beans, rinsed under running water and drained
1 1/2 cups frozen corn
3/4 cup fresh or frozen pepper stir-fry vegetables (onions and green, red and yellow peppers), chopped
3/4 cup water
3/4 cup reduced-fat shredded cheddar cheese

Spray a 10-inch skillet with cooking spray. Add the chicken to the skillet.

Cook over medium-high heat for 2 minutes, stirring from time to time.

Add the seasoning mix, beans, corn, stir-fry mix and water.

Cook over medium-high heat for 8 to 10 minutes. Stir often, until the sauce is slightly thickened and the chicken is no longer pink.

Top with cheese and serve.