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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. 
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12
Calories 410kcal
Author Patti Estep


  • 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


  • 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.



Feel free to use cooked chicken to make this even faster or leave it out for a vegetarian or side dish option.


Calories: 410kcal