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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


  • 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.

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.

Reviews for Black Bean Chicken Casserole

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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."

jsouba User ID: 1788691 147833
Reviewed Jun. 9, 2012

"really good, lots of flavor!!"

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."

chellenic User ID: 1730685 75579
Reviewed Mar. 24, 2010

"Our family loved this recipe!"

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."

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."

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."

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