[X]

Home > Recipes > Black Bean Chicken Casserole

Black Bean Chicken Casserole Recipe

Read reviews (7)

Rate recipe

“This casserole never fails to receive compliments whenever I serve it,” writes Tracy Kimzey of Blacksburg, Virginia. “The ingredients come together so nicely to give it a unique wonderful flavor. It's one of our favorites.”

This recipe is:

Healthy

Diabetic Friendly

[X]

Rate Black Bean Chicken Casserole Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Black Bean Chicken Casserole Recipe

Prep: 25 min. Bake: 35 min.

Yield: 10 Servings

25 35 60

Ingredients

1 large onion, chopped
1 small green pepper, chopped
1 tablespoon canola oil
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup salsa
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
2 cans (15 ounces each) black beans, rinsed and drained
3 cups cubed cooked chicken breast
8 corn tortillas (6 inches)
1-1/2 cups (6 ounces) shredded reduced-fat Monterey Jack or Mexican cheese blend, divided
Fat-free sour cream, chopped green onions and sliced ripe olives, optional

Directions

In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, salsa, cumin, salt, oregano and pepper. Add beans and chicken; heat through.
Spread a third of the mixture into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with four tortillas, a third of the chicken mixture and 1 cup cheese. Repeat with remaining tortillas and chicken mixture.
Cover and bake at 350° for 25-30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 8-10 minutes longer or until cheese is melted. Serve with sour cream, green onions and olives if desired. Yield: 10 servings.

Nutritional Facts 1 serving (calculated without optional toppings) equals 283 calories, 9 g fat (4 g saturated fat), 50 mg cholesterol, 664 mg sodium, 27 g carbohydrate, 6 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.

Originally published as Black Bean Chicken Casserole in Light & Tasty October/November 2007, p55

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Black Bean Chicken Casserole

Black Bean Chicken Casserole

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-7) of 7 reviews

Sort Reviews:

Reviewed on Jun. 09, 2012 by jsouba

really good, lots of flavor!!

Reviewed on Apr. 20, 2012 by jmkasprak

We really enjoyed this meal. I used diced tomatoes with chipotle peppers, and I think that really kicked up the flavor. I've never used corn tortillas in a recipe like this, and we really liked how it tasted.

Reviewed on Mar. 24, 2010 by chellenic

Our family loved this recipe!

Reviewed on Feb. 25, 2010 by mblazek

You use corn tortillas in this recipe. It's kind of a lasagna style, and I think the flour would be difficult to slice. Also, corn tortillas are healthier.

Reviewed on Sep. 03, 2009 by steldr

I think it says "four" tortillas as in the number 4, not "flour." Personally, I would use corn. I think they stand up better to liquids, while flour tortillas can just get gummy.

Reviewed on Jul. 14, 2009 by travelingspazz

To those who have made this dish: do I use corn or flour tortillas? The recipe lists both.

Reviewed on Dec. 16, 2008 by jamesimpala3