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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.

Reviews for Black Bean Chicken Casserole

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MY REVIEW
Reviewed Dec. 2, 2013

"My husband and I really enjoyed this recipe. I halved the recipe, and used fire roasted diced tomatoes and ranch style beans instead of black beans."

MY REVIEW
Reviewed Jun. 9, 2012

"really good, lots of flavor!!"

MY REVIEW
Reviewed Apr. 20, 2012

"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."

MY REVIEW
Reviewed Mar. 24, 2010

"Our family loved this recipe!"

MY REVIEW
Reviewed Feb. 25, 2010

"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."

MY REVIEW
Reviewed Sep. 3, 2009

"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."

MY REVIEW
Reviewed Jul. 14, 2009

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

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Wine Pairings

Sweet White Wine

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