Learn how to make this easy chicken black bean casserole recipe. It’s very adaptable & sure to be your next family favorite.
One of my “go-to” dinners is this chicken black bean casserole. Like so many others, my family really loves Mexican food. It’s the one thing we can usually all agree on when choosing a restaurant.
Several years ago I found a recipe for a black bean tortilla casserole in a magazine. Originally, it was a vegetarian recipe but I’ve been adapting it with chicken and a few other ingredients for an easy dinner option.
The great thing about this one is that you can change it up to add, exchange, or exclude some of the ingredients.
Chicken Black Bean Casserole Variations:
- Bring it back to its vegetarian roots by excluding the chicken.
- Change up the protein by using cooked shredded pork or ground beef
- Try making it with corn tortillas instead of flour tortillas
- Use pinto beans, kidney beans or some combination of both.
- Change up the cheese mixture by using Monterey Jack, Manchego, or Queso cheese.
- Try adding corn or different varieties of salsa.
The possibilities are many and I’m pretty sure that you can easily find a winner.
We like to serve this casserole with lots of fresh shredded lettuce, chopped tomatoes, and sour cream. You could add sliced olive and pickled jalapeno peppers for the spice lovers.
Make it fun by providing all the above in little bowls for a toppings bar, and let everyone chose what they like.
One more thing. Similar to dishes like lasagna, and other casseroles, it freezes well so you can make two. One for dinner and one to freeze for the future.
P.S. If you enjoy Mexican flavors you may want to try my Southwestern Rice & Black Bean Casserole as a great side dish option. This dish has very similar flavors to my Chicken Enchilada recipe and for a great appetizer try Easy Chicken Nachos.
Chicken Black Bean Casserole
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Chicken & Black Bean Casserole
Ingredients
- 1 large onion, chopped
- 1 large green pepper, chopped
- 2 cloves garlic, chopped
- 1 bottle (15oz) chunky salsa
- 1 tablespoon cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
- 1 pound boneless, skinless chicken breast meat, chopped into bite size pieces
- 2 cans black beans, drained and rinsed
- 1 package 8-10 flour tortillas
- 4 cups shredded Mexican blend cheese
- 1 can 28 oz diced tomatoes
Instructions
- Saute onion, green pepper and garlic in olive oil for about 5 minutes. Add cumin, salt, pepper, red pepper flakes, beans, salsa, tomatoes and chicken. Simmer on medium to low heat for 10 minutes.
- Spoon some of this mixture into a 13 x 9 baking pan or two 8x8 pans.
- Cut the tortillas in half.
- Line the pan with the tortillas by placing the flat cut side against the sides allowing the center to overlap.
- Sprinkle about 1/3 of the cheese on top of the tortilla layer.
- Spoon half of the chicken and bean mixture on top.
- Place another layer of tortillas on next followed by cheese and the remaining chicken & beans.
- Finish with the remaining cheese
- Cover with foil and cook for 35 minutes in a 350 degree oven.
- Serve with chopped lettuce, tomatoes and sour cream.
Maribeth says
April 12, 2019 at 11:19 amHi Patti, This sounds perfect for my crowd. I was wondering if I could make and assemble this the day before and keep it in the fridge? I am afraid that the tortillas would get soggy.
What would you do?
Patti Estep says
April 12, 2019 at 5:14 pmMaribeth, I think you may be right about the tortillas becoming soggy. I have reheated it and froze the casserole before and it’s still good but not as good as the first time. Here’s my idea. Can you make the chicken and bean mixture a day ahead and put it in a plastic container in the refrigerator? Then the next day quickly assemble the casserole and cook it. If you have a little bit of time that should solve your problem. Hope that helps.
Cherity says
December 16, 2018 at 4:21 pmDo you need to cook before freezing? And do you need to thaw before heating after freezing?
Patti Estep says
December 17, 2018 at 7:20 amI would cook it first before freezing. Let it cool first.
The thawing method doesn’t matter as much. You could let it thaw in the refrigerator and then reheat it or you can try cooking it in the oven frozen. I sometimes will freeze leftover pieces that can easily be reheated in the microwave.
Jessica says
July 16, 2018 at 7:03 pmUsed Rotel, and added corn was amazing so easy and super filling!
Patti Estep says
July 17, 2018 at 6:16 amGreat idea Jessica. Rotel is very popular and everyone loves corn. Thanks for sharing.
Susan Irwin says
July 14, 2018 at 3:29 pmThank you for your recipe! It was heavenly🤗. I changed it just ait just a little, used can of rotel & 1/2 cup of Salas. It was so good, my husband loved it❤️ I will be making this alot😍. This is definitely a 10!!!
Susan
Patti Estep says
July 16, 2018 at 6:32 amHi Susan,
Most of my recipes are great for substituting and adding ingredients that you and your family love. I think adding rotel and salsa is a great idea. Thanks for sharing and letting me know you like the casserole.
Scott says
April 10, 2017 at 3:39 pmChicken and beans is my favorite combo and love to eat similar dishes for lunch because they are so easy to prepare. Thanks for sharing this and hope to try it this week :).
Wendy says
March 29, 2017 at 11:51 pmWe loved it! Black beans and cumin make it fabulous! We used corn tortillas. Didn’t add tomatoes because amount not listed in recipe. Can you please update recipe?
Patti Estep says
March 30, 2017 at 6:36 amHi Wendy,
I’m so glad you like the recipe. I recently made some changes and had to re-enter that recipe. The amount is a large can of diced tomatoes (28 oz).
Thank you so much for letting me know about the tomato problem.
Have a great week!
Patti
Jeri says
May 2, 2019 at 9:40 pmI made it using 1/2 flour and the other 1/2 corn tortillas. I also put some sliced black olives on the corn tortilla side. But only after asking who likes olives! Evidently, not as many as I thought. It was so good! Thank you for sharing it.
Patti Estep says
May 3, 2019 at 7:51 amJeri, we have the same problem in my family. Some love olive and some hate them. I like your idea to use 1/2 corn with the flour tortillas. Thanks for sharing.
Jae | Dreaming of Leaving says
November 27, 2016 at 12:04 pmOk I am drooling in front of my screen at the moment, this looks so yummy! Totally pinning 🙂 xo
Cristina at Ava's Alphabet says
November 27, 2016 at 12:30 amI can’t wait to try this recipe! I think it might be a winner for both my husband and the kids! Yum! Pinned and sharing. Thanks for joining us at Family Joy Blog Link-Up Party!
Patty says
November 26, 2016 at 11:28 amYUM! You can’t go wrong with chicken and black beans! I can’t wait to try this!
~stopping by from SITS Sharefest
Helen at the Lazy Gastronome says
November 20, 2016 at 3:22 pmThat looks and sounds great – I love black beans! Thanks for sharing on the What’s for Dinner Link up!
Janet Vinyard says
November 20, 2016 at 11:25 amHi Patti, This casserole sounds so good and I like how it can be divided, freezing one for another day! Thanks for the recipe! Blessings, Janet
Rhonda L says
August 28, 2016 at 5:06 pmCould I use corn tortillas? I don’t really like the flour tortillas. Or do you not really notice them in the finished dish? Either way, I will have to try this. It looks awesome!
Patti Estep says
August 29, 2016 at 8:01 amHi Rhonda,
Yes! You can totally use corn tortillas. They are sometime a little smaller where I live so you many need a couple extra.
Hope you love it!
Patti
Crystal says
August 17, 2016 at 6:47 pmDoes the chicken need to be cooked before you bake it?
Patti Estep says
August 17, 2016 at 8:41 pmHi Crystal,
I just chop up boneless chicken breast and saute it with the bean mixture for a few minutes before layering it with the tortillas and cheese. This will cook it a little and then it will finish cooking in the oven. You can also use already cooked rotisserie chicken meat and add it to the mix just as you are ready to layer.
Patti
Liz says
March 24, 2015 at 5:01 pmNice! Looks like a burrito in a bowl – and black beans are the best – no substitutions there. Thanks for sharing!
Patti says
March 25, 2015 at 6:37 amHi Liz,
I’m glad you liked it. So easy to do and it freezes pretty well so you make two and save one for a busy day.
Thanks for stopping by.
Patti
Dotty says
September 18, 2018 at 12:26 amI made it with ground turkey and corn tortillas it turned out great
Patti Estep says
September 18, 2018 at 6:50 amOh that sounds like a great idea Dotty. Thanks for sharing.
Amy | Canary Street Crafts says
February 9, 2015 at 8:23 pmThis looks fantastic! Love that it freezes well too!
Patti says
February 9, 2015 at 9:37 pmThanks Amy. I also love that you can easily switched it up to your taste.
Thanks for stopping by,
Patti