2 chicken breast filets (cooked and shredded)

3 tablespoons olive oil

¼ purple or red onion, finely diced

2 cloves garlic, finely chopped

½ red pepper, finely diced

1 cup black beans

½ cup frozen corn

16 ounces salsa or enchilada sauce, (optional 1 batch SkinnyMs. Enchilada Sauce)

¾ cup cornmeal

2/3 cup white whole wheat

2 tablespoons coconut sugar

3/4 teaspoon baking powder

½ teaspoon salt

1 egg

1 ½ cups (reduced-fat) sharp cheddar cheese

1/4 cup cilantro or chopped scallions (optional)

Preheat oven to 350 degrees.

In a cast-iron skillet, cook chicken breast until fully cooked. Shred chicken and return to skillet. Cook with 1 tablespoon olive oil, onion, garlic and red pepper until vegetables are crisp-tender, about 2 minutes.

Add black beans, corn, and salsa or enchilada sauce to the skillet. Turn off stove and remove skillet.

In a medium bowl, whisk together 2 tablespoons olive oil, cornmeal, white wheat flour, coconut sugar, baking powder, salt, and egg. The mixture should resemble a crumb-like streusel. Sprinkle this mixture over the top of your skillet. Top with cheddar cheese.

Bake in preheated oven for 25-30 minutes, or just until the cheese is bubbly and barely golden. Garnish with cilantro or scallions. Enjoy!

Yields: 6 servings | Serving Size: 1 slice (1/6 of recipe) | Calories: 433 | Total Fat: 22 g | Saturated Fat: 9 g | Trans Fat: 0 g | Cholesterol: 87 mg | Sodium: 253 mg | Carbohydrates: 36 g | Dietary Fiber: 8 g | Sugars: 7 g | Protein: 25 g | SmartPoints: 14 |