Chicken Black Bean Casserole Recipe

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 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.

Chicken Black Bean Casserole

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

Bring it back to its vegetarian roots by excluding the chicken.

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.

One more thing. Similar to dishes like lasagna, and other casseroles, it freezes well so you can make two for dinner and freeze one for another time.

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Chicken & Black Bean Casserole

Course Main Course

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 8

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

1. 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.

2. Spoon some of this mixture into a 13 x 9 baking pan or two 8x8 pans.
   

3. Cut the tortillas in half.
   

4. Line the pan with the tortillas by placing the flat cut side against the sides allowing the center to overlap.

5. Sprinkle about 1/3 of the cheese on top of the tortilla layer.

6. Spoon half of the chicken and bean mixture on top.

7. Place another layer of tortillas on next followed by cheese and the remaining chicken & beans.

8. Finish with the remaining cheese

9. Cover with foil and cook for 35 minutes in a 350 degree oven.

10. Serve with chopped lettuce, tomatoes and sour cream.