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    Home » Recipes

    Chicken Black Bean Casserole Recipe

    February 5, 2015 by Patti Estep 45 Comments

    Jump to Recipe
    Mexican chicken and black bean casserole pan over a plated portion.

    Learn how to make this easy chicken black bean casserole recipe. It's very adaptable & sure to be your next family favorite. 

    Chicken black bean tortilla casserole

    One of my "go-to" dinners is this yummy casserole. Like so many others, my family really loves Mexican flavors. It's the one thing we can usually all agree on when choosing a restaurant. 

    Chicken Black Bean Casserole

    Several years ago I found a recipe for a black bean 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.

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    What You Need for this Recipe

    • 1 large onion chopped
    • 1 large green pepper chopped
    • 2 cloves garlic chopped
    • 1 bottle (15 ounces) 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 of black beans drained and rinsed
    • 1 package of 8-10 flour tortillas
    • 4 cups shredded Mexican blend or cheddar cheese
    • 1 can 28 oz diced tomatoes
    • Large skillet
    • 9 x 13 inch casserole pan

    The great thing about this one is that you can change it up to add, exchange, or exclude some of the ingredients. 

    Chicken and 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 red salsa or salsa verde. Many readers (see below in comments) have used a can of Rotel.

    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 hot and spicy lovers.

    Make it fun by providing all the above in little bowls for a toppings bar, and let everyone choose what they like.

    Can you freeze this casserole?

    Yes, you can. 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.

    On a final note, also like many casseroles, this one is great heated up as leftovers the next day.

    Patti signature

    More Mexican Recipes:

    • Southwestern Rice & Black Bean Casserole
    • Chicken Enchilada recipe
    • Southwest Black Bean Salad
    • Easy Chicken Nachos
    • Slow Cooker Chicken Burrito Bowl
    Chicken Black Bean Tortilla Casserole
    chicken black bean casserole

    Chicken & Black Bean Casserole

    Learn how to make this easy chicken black bean casserole recipe. It's very adaptable & sure to be your next family favorite. 
    4.56 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 35 mins
    Total Time 55 mins
    Course Main Course
    Cuisine Mexican
    Servings 12
    Calories 468 kcal

    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 or cheddar cheese
    • 1 can 28 oz diced tomatoes

    Instructions
     

    • Saute onion, green pepper, garlic, and olive oil in a large skillet for about 5 minutes on medium heat. Add cumin, salt, pepper, red pepper flakes, beans, salsa, tomatoes, and chicken, and stir. Simmer on medium to low heat for 10 minutes.
    • Spoon some of the chicken mixture into a 13 x 9 baking dish that has been coated with cooking spray 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 bake for 35 minutes in a 350 degree oven.
    • Serve with chopped lettuce, fresh cilantro, tomatoes and sour cream.

    Video

    Notes

    Feel free to use cooked rotisserie chicken to make this even faster or leave it out for a vegetarian or side dish option.
    You can prep the meal in the morning and place the casserole dish in the refrigerator until closer to dinner time.
    Leftovers can be reheated in the microwave but the tortillas may be a little soggy.
    Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators and these figures are only estimates.

    Nutrition

    Serving: 1gCalories: 468kcalCarbohydrates: 41gProtein: 32gFat: 20gSaturated Fat: 9gMonounsaturated Fat: 8gCholesterol: 91mgSodium: 1044mgFiber: 8gSugar: 3g

    Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

    Tried this recipe?Let us know how it was!
    Nutrition Information:

     Yield: 12 Serving Size: 1
    Amount Per Serving: Calories: 437 Total Fat: 17g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 76mg Sodium: 903mg Carbohydrates: 40g Fiber: 8g Sugar: 3g Protein: 32g

    « Rose Petal Glycerin Soap
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    About Patti Estep

    Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

    Reader Interactions

    Comments

    1. Paula

      September 10, 2021 at 10:16 am

      Wasn't sure what was for dinner. Now I know. Can't beat chicken and black beans. Thanks Patti and blessings.

      Reply
      • Patti Estep

        September 10, 2021 at 10:40 am

        Hope you love it Paula. Have a great weekend!

        Reply
        • Paula Harris

          September 13, 2021 at 5:44 pm

          5 stars
          The casserole was wonderful Patti. Everyone enjoyed it! Thanks again.

        • Patti Estep

          September 14, 2021 at 6:53 am

          Yay! I'm so glad to hear it. Thanks for letting me know Paula.

    2. Jill

      July 14, 2021 at 9:33 pm

      5 stars
      This was amazing! Thank you for the recipe!

      Reply
      • Patti Estep

        July 15, 2021 at 7:12 am

        Thanks Jill. It's one I make all the time.

        Reply
    3. Scarlett

      February 19, 2021 at 8:34 pm

      5 stars
      I made this casserole for my grandchildren. ( picky picky eaters). I used crushed no salt tortilla chips on top of the casserole. It gave it a crunch that the kids loved and there was no sogginess. If you freeze it this way add the crumbled tortilla chips after baking.

      Reply
      • Patti Estep

        February 20, 2021 at 6:25 am

        Another great idea. Thanks for sharing Scarlett.

        Reply
    4. Shelly

      June 30, 2020 at 11:30 pm

      I made this tonight & I used 28oz can of rotel diced tomatoes with green chilies instead of regular diced tomatoes! It was great & a little extra spicy! The problem I had is that the tortillas were soggy! I followed the directions exactly so can you tell me what I need to change
      Thank you
      Shelly

      Reply
      • Patti Estep

        July 01, 2020 at 6:18 am

        Shelly, I don't think you did anything wrong. The tortillas will not stay crisp. You could try cutting back on the amount of Rotel. You could also try corn tortillas but it will always be a softer tortilla in the casserole.

        Reply
      • Carole

        August 01, 2020 at 2:19 pm

        When you subbed 28 oz of Rotel for the plain tomatoes, did you still add the 15 oz jar of chunky salsa? Thanks.

        Reply
      • Danijela

        February 19, 2022 at 2:36 pm

        I did this dish many times now and we love it.
        I made it to a Mexican meal.
        I use one can of black been instead of 2, can of tomatoes I drain a bit so it's less liquid and instead of whole can of salsa I put 3tbsp.
        When it's done I individually wrap each tortilla with some cheese inside and chicken-black been mixture.
        I oil the oven prove dish place filled tortillas (8 of them) and put extra cheese on top and bake 35min on 180C.

        Reply
        • Patti Estep

          February 19, 2022 at 2:45 pm

          Danijela, I love that you made it your own. Thanks for sharing your ideas.

    5. Andrea

      August 25, 2019 at 8:33 pm

      Thanks for sharing, this is great and has been a hit. It’s just two of us eating this so it leaves plenty of leftovers to take to work.

      Reply
      • Patti Estep

        August 26, 2019 at 7:31 am

        Thanks Andrea. I think it's pretty good left-over too.

        Reply
    6. Maribeth

      April 12, 2019 at 11:19 am

      Hi 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?

      Reply
      • Patti Estep

        April 12, 2019 at 5:14 pm

        Maribeth, 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.

        Reply
    7. Cherity

      December 16, 2018 at 4:21 pm

      Do you need to cook before freezing? And do you need to thaw before heating after freezing?

      Reply
      • Patti Estep

        December 17, 2018 at 7:20 am

        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.

        Reply
    8. Jessica

      July 16, 2018 at 7:03 pm

      4 stars
      Used Rotel, and added corn was amazing so easy and super filling!

      Reply
      • Patti Estep

        July 17, 2018 at 6:16 am

        Great idea Jessica. Rotel is very popular and everyone loves corn. Thanks for sharing.

        Reply
    9. Susan Irwin

      July 14, 2018 at 3:29 pm

      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

      Reply
      • Patti Estep

        July 16, 2018 at 6:32 am

        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.

        Reply
    10. Scott

      April 10, 2017 at 3:39 pm

      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 :).

      Reply
    11. Wendy

      March 29, 2017 at 11:51 pm

      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?

      Reply
      • Patti Estep

        March 30, 2017 at 6:36 am

        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

        Reply
      • Jeri

        May 02, 2019 at 9:40 pm

        I 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.

        Reply
        • Patti Estep

          May 03, 2019 at 7:51 am

          Jeri, 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.

    12. Jae | Dreaming of Leaving

      November 27, 2016 at 12:04 pm

      Ok I am drooling in front of my screen at the moment, this looks so yummy! Totally pinning 🙂 xo

      Reply
    13. Cristina at Ava's Alphabet

      November 27, 2016 at 12:30 am

      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!

      Reply
    14. Patty

      November 26, 2016 at 11:28 am

      YUM! You can't go wrong with chicken and black beans! I can't wait to try this!

      ~stopping by from SITS Sharefest

      Reply
    15. Helen at the Lazy Gastronome

      November 20, 2016 at 3:22 pm

      That looks and sounds great - I love black beans! Thanks for sharing on the What's for Dinner Link up!

      Reply
    16. Janet Vinyard

      November 20, 2016 at 11:25 am

      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

      Reply
    17. Rhonda L

      August 28, 2016 at 5:06 pm

      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!

      Reply
      • Patti Estep

        August 29, 2016 at 8:01 am

        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

        Reply
    18. Crystal

      August 17, 2016 at 6:47 pm

      Does the chicken need to be cooked before you bake it?

      Reply
      • Patti Estep

        August 17, 2016 at 8:41 pm

        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

        Reply
    19. Liz

      March 24, 2015 at 5:01 pm

      Nice! Looks like a burrito in a bowl - and black beans are the best - no substitutions there. Thanks for sharing!

      Reply
      • Patti

        March 25, 2015 at 6:37 am

        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

        Reply
        • Dotty

          September 18, 2018 at 12:26 am

          I made it with ground turkey and corn tortillas it turned out great

        • Patti Estep

          September 18, 2018 at 6:50 am

          Oh that sounds like a great idea Dotty. Thanks for sharing.

    20. Amy | Canary Street Crafts

      February 09, 2015 at 8:23 pm

      This looks fantastic! Love that it freezes well too!

      Reply
      • Patti

        February 09, 2015 at 9:37 pm

        Thanks Amy. I also love that you can easily switched it up to your taste.
        Thanks for stopping by,
        Patti

        Reply

    Trackbacks

    1. 25 of the Best Easy Dinner Ideas with Chicken Breasts says:
      November 28, 2015 at 3:57 pm

      […] Chicken and Black Bean Casserole […]

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    2. 10 Amazing Mexican Food Recipes says:
      May 8, 2015 at 7:41 am

      […] Chicken And Black Bean Casserole […]

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