Black Bean Chicken Casserole Recipe

4.5 7 11
Publisher Photo

Black Bean Chicken Casserole Recipe

Read Reviews
4.5 7 11
Publisher Photo
“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.”
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.

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

Nutritional Facts

1 each: 283 calories, 9g fat (4g saturated fat), 50mg cholesterol, 664mg sodium, 27g carbohydrate (4g sugars, 6g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.

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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBlack Bean Chicken Casserole

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
i_like_pie User ID: 1201160 95252
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
jsouba User ID: 1788691 147833
Reviewed Jun. 9, 2012

"really good, lots of flavor!!"

MY REVIEW
jmkasprak User ID: 2880256 162642
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
chellenic User ID: 1730685 75579
Reviewed Mar. 24, 2010

"Our family loved this recipe!"

MY REVIEW
mblazek User ID: 3028366 75575
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
steldr User ID: 3065731 95248
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
travelingspazz User ID: 3653344 148221
Reviewed Jul. 14, 2009

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

Loading Image