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 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 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 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 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 hot and spicy lovers.
Make it fun by providing all the above in little bowls for a toppings bar, and let everyone chose 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 a great heated up as leftovers the next day.
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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.
Paula
Wasn't sure what was for dinner. Now I know. Can't beat chicken and black beans. Thanks Patti and blessings.
Patti Estep
Hope you love it Paula. Have a great weekend!
Paula Harris
The casserole was wonderful Patti. Everyone enjoyed it! Thanks again.
Patti Estep
Yay! I'm so glad to hear it. Thanks for letting me know Paula.
Jill
This was amazing! Thank you for the recipe!
Patti Estep
Thanks Jill. It's one I make all the time.
Scarlett
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.
Patti Estep
Another great idea. Thanks for sharing Scarlett.
Shelly
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
Patti Estep
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.
Carole
When you subbed 28 oz of Rotel for the plain tomatoes, did you still add the 15 oz jar of chunky salsa? Thanks.
Danijela
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.
Patti Estep
Danijela, I love that you made it your own. Thanks for sharing your ideas.
Andrea
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.
Patti Estep
Thanks Andrea. I think it's pretty good left-over too.
Maribeth
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?
Patti Estep
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.
Cherity
Do you need to cook before freezing? And do you need to thaw before heating after freezing?
Patti Estep
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.
Jessica
Used Rotel, and added corn was amazing so easy and super filling!
Patti Estep
Great idea Jessica. Rotel is very popular and everyone loves corn. Thanks for sharing.
Susan Irwin
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
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.
Scott
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 :).
Wendy
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
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
Jeri
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.
Patti Estep
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.
Jae | Dreaming of Leaving
Ok I am drooling in front of my screen at the moment, this looks so yummy! Totally pinning 🙂 xo
Cristina at Ava's Alphabet
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!
Patty
YUM! 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
That looks and sounds great - I love black beans! Thanks for sharing on the What's for Dinner Link up!
Janet Vinyard
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
Rhonda L
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
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
Crystal
Does the chicken need to be cooked before you bake it?
Patti Estep
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
Liz
Nice! Looks like a burrito in a bowl - and black beans are the best - no substitutions there. Thanks for sharing!
Patti
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
I made it with ground turkey and corn tortillas it turned out great
Patti Estep
Oh that sounds like a great idea Dotty. Thanks for sharing.
Amy | Canary Street Crafts
This looks fantastic! Love that it freezes well too!
Patti
Thanks Amy. I also love that you can easily switched it up to your taste.
Thanks for stopping by,
Patti