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Black Bean Chicken Casserole 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.”
TOTAL TIME: Prep: 25 min. Bake: 35 min. YIELD:10 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.

Wine Pairings

Sweet White Wine

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