This casserole never fails to receive compliments whenever I serve it. The ingredients come together so nicely to give it a unique wonderful flavor. It's one of our favorites. —Tracy Kimzey, Blacksburg, Virginia
Black Bean Chicken Casserole
Black Bean Chicken Casserole
Prep Time
25 min
Cook Time
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 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 13x9-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.
Nutrition 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.
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