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

Make this easy Mexican chicken black bean casserole that feeds a crowd and has lots of options to adapt to your taste.

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


  • 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


  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.

Make this easy chicken black bean casserole recipe. It's very adaptable & sure to be a family favorite.

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.

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  1. This looks fantastic! Love that it freezes well too!

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

    • 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.

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

    • 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.


  4. 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!

  5. 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

  6. That looks and sounds great – I love black beans! Thanks for sharing on the What’s for Dinner Link up!

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

    ~stopping by from SITS Sharefest

  8. 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!

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

  10. 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?

    • 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!

  11. 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 :).


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