Learn how to make this easy chicken black bean casserole recipe. It’s very adaptable & sure to be your next family favorite.
Other Tasty Casseroles: Southwest Rice & Black Bean Casserole, Easy Chicken Enchiladas, Chili Mac Casserole
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. 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
- Make 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.
Chicken Black Bean Casserole
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.
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Amy | Canary Street Crafts says
This looks fantastic! Love that it freezes well too!
Patti says
Thanks Amy. I also love that you can easily switched it up to your taste.
Thanks for stopping by,
Patti
Liz says
Nice! Looks like a burrito in a bowl – and black beans are the best – no substitutions there. Thanks for sharing!
Patti says
Hi 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
I made it with ground turkey and corn tortillas it turned out great
Patti Estep says
Oh that sounds like a great idea Dotty. Thanks for sharing.
Crystal says
Does the chicken need to be cooked before you bake it?
Patti Estep says
Hi 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
Rhonda L says
Could 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
Hi 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
Janet Vinyard says
Hi 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
Helen at the Lazy Gastronome says
That looks and sounds great – I love black beans! Thanks for sharing on the What’s for Dinner Link up!
Patty says
YUM! You can’t go wrong with chicken and black beans! I can’t wait to try this!
~stopping by from SITS Sharefest
Cristina at Ava's Alphabet says
I 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!
Jae | Dreaming of Leaving says
Ok I am drooling in front of my screen at the moment, this looks so yummy! Totally pinning 🙂 xo
Wendy says
We 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
Hi 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
Scott says
Chicken 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 :).
Susan Irwin says
Thank 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
Hi 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.
Jessica says
Used Rotel, and added corn was amazing so easy and super filling!
Patti Estep says
Great idea Jessica. Rotel is very popular and everyone loves corn. Thanks for sharing.
Cherity says
Do you need to cook before freezing? And do you need to thaw before heating after freezing?
Patti Estep says
I 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.