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Chicken Mexicana (Burrito Filling)

1 pound lean ground chicken (93/7) you can use lean ground beef or turkey, too
1 package taco seasoning
1 can black beans, rinsed and drained
1 onion, thinly sliced
1 red bell pepper, rinsed, ribs & seeds removed
2 fresh ears of corn, removed from cob or 2 cups of frozen sweet corn, thawed
1 teaspoon chili powder
1/4 teaspoon cumin
1/2 teaspoon kosher salt
olive oil
1/4 cup chopped fresh cilantro
1 lime

Pre-heat your oven to 375 degrees f.  Line a baking sheet with foil and spray with cooking spray.  Place the red pepper, skin side up, on the baking sheet.  Put the corn kernels on baking sheet, tossing with 1 teaspoon of the chili powder, cumin, Kosher salt and about 2 teaspoons of olive oil.  Bake in oven until the red pepper becomes soft and the corn gets a little color, about 20 minutes.  Remove from oven.  Wrap the red pepper in a paper towel and let the pepper steam for about 5 minutes.  Remove from the paper towel and take the skin off.  Dice the red pepper.
In a skillet add the sliced onions and about a tablespoon of olive oil.  Saute on medium for about 10 minutes then reduce heat a little and allow them to caramelize, about 10 minutes more.  Remove from heat once caramelized.  Season with a little bit of salt and pepper.
While the vegetables are in the oven and the onions are caramelizing, brown the ground chicken; once browned add the taco seasoning according to package directions.  Add the rinsed black beans.  Add in the onions, corn and diced red pepper.  Stir until all heated through.  Add in the chopped cilantro and squeeze lime juice on top.  Stir.  Serve with your favorite tortillas.  You can also have some yummy cheddar cheese, guacamole, salsa etc. to go with this easy week night meal.

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