Ground Chicken and Black Bean Casserole
This spicy chicken and black bean casserole is an easy, hearty dinner that’s perfect for busy nights when you want something flavorful without a lot extra work. It’s made with a short list of everyday ingredients and has just enough heat to keep things interesting. And because it’s flexible, you can swap the beans, adjust the spice, or add whatever vegetables you have on hand.
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Recipe Highlights
- Enchilada-style layers without the rolling: the filling cooks in one skillet, then gets stacked with corn tortillas and baked.
- Made with ground chicken, black beans, bell peppers, tomatoes, jalapeño, and cheddar.
- Smoky and spicy with a salsa-style tomato sauce, and the cheese and tortillas mellow out the heat.
- Four servings means dinner for two tonight and another round later in the week.
- Freezes up to 3 months, so half can go straight into the freezer.
Ingredients
- Olive oil or avocado oil: Either works. You just need enough to soften the vegetables and coat the dish.
- Ground chicken: Ground turkey or beef works. You can even use crumbled tofu for a vegetarian version.
- Black beans: Canned and rinsed, or cooked from dried in the same amount. Pinto beans work too.
- Bell pepper: Any color. Red is a little sweeter.
- Jalapeños: Seed them for less heat, or use a small can of diced green chiles for a milder version.
- Tomatoes: Fresh or canned. If you use canned diced tomatoes, drain them so the tortillas don’t get soggy.
- Chili powder and cumin: Chili powder varies a lot by brand, so taste the filling before it goes in the dish. Taco seasoning works in a pinch, but it’s saltier.
- Cilantro: Use parsley, or leave it out.
- Tortillas: Corn holds its shape and keeps it gluten-free. Flour tortillas bake up softer.
- Cheddar: Shred it yourself if you can. Pre-shredded cheese has anti-caking agents, so it doesn’t melt as smoothly.
Missing an ingredient? Find a substitute with the ingredient swap assistant!
How to Make Chicken and Black Bean Casserole
- Prepare: Preheat the oven to 375°F. Chop the onion, peppers, garlic, and tomatoes. Measure the beans and spices, shred the cheese.
- Cook the chicken and vegetables: Heat oil in a large skillet over medium-high. Add the peppers, onions, and garlic, and cook until slightly softened. Stir in the chicken and spices, reduce the heat to medium, and cook until the chicken is done.
- Add the rest: Stir in the tomatoes, jalapeños, and black beans. Reduce heat to low, add the cilantro, and simmer for about 5 minutes. Turn off the heat.
- Layer: Lightly coat an oven-safe 8×8 baking dish with oil. Start layering tortillas by placing two on the bottom and spreading half of the chicken and bean mixture over them. Assemble right before baking so the tortillas don’t get soggy.
- Finish: Sprinkle half the cheese over the filling. Add the remaining tortillas, top with the rest of the chicken mixture and cheese, then cover and bake until heated through and the cheese is melted.
Make it Your Way
Once you’ve built this once, you’re really just choosing five things: the protein, what goes underneath, the vegetables, what makes it saucy, and what goes on top. Here are some suggestions:
- Protein: Ground turkey or beef cook exactly the same way. Leftover rotisserie or shredded chicken works too. Stir it in with the beans, since it’s already cooked. For a meatless version, use two cans of beans (black and pinto).
- Base: Flour tortillas, a layer of cooked rice, or thinly sliced potatoes. Par-cook the potatoes first so they’re tender by the time the cheese melts.
- Vegetables: Corn, zucchini, poblanos, or whatever peppers you have. A handful of spinach wilts right into the filling.
- Sauce: The tomatoes are the sauce here. Swap in red enchilada sauce or salsa verde for a different direction, or add a spoonful of chipotle in adobo for smoky heat.
- Topping: Pepper Jack or Monterey Jack instead of cheddar, or crushed tortilla chips on top for crunch.
When my jalapeño plants go crazy at the end of summer, this is one of the first places they end up.
If you like cooking this way, picking the pieces instead of hunting for a new recipe, my Dinner Builders are set up the same way.
Can I Make Chicken and Black Bean Casserole Ahead?
Make the filling up to 2 days ahead and keep it in the fridge. Layer and bake it when you’re ready so the tortillas don’t get soggy. Add a few minutes to the bake time since the filling starts cold.
How to Store and Reheat Leftovers
To Store:
Let the casserole cool, then cover and refrigerate for up to 3 days. You can also freeze it in a freezer-safe container for up to 3 months.
To Reheat:
Warm individual portions in the microwave, or reheat the whole casserole in a 350°F oven until heated through.
If frozen, bake straight from the freezer (if your dish is oven-safe) for about 50 to 60 minutes, or thaw overnight in the refrigerator and bake for about 30 minutes.
Serving Suggestions
Serve this casserole dressed up with your favorite toppings like shredded lettuce, chopped green onions, homemade guacamole, fresh garden tomato salsa, Greek yogurt or sour cream, and a simple side salad.
Looking for more ground chicken ideas? Here is a round-up of ground chicken recipes!
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Click on serving size to scale this recipe
Chicken and Black Bean Casserole (Enchilada Style)
Ingredients
- 1 tablespoon olive oil plus about a teaspoon to coat the casserole dish
- 1 pound ground chicken breast
- 2 cups chopped red bell pepper
- 3/4 cup chopped onion
- 3 cloves chopped garlic
- 1 to 2 jalapeno peppers chopped and seeded
- 4 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 1/2 cups chopped tomatoes Fresh or canned
- 1 1/2 cups black beans canned and rinsed or cooked
- 4 corn tortillas
- 1 1/2 tablespoons chopped fresh cilantro
- 4 ounces of cheddar cheese shredded
Instructions
- Preheat the oven to 375°F. Prepare the ingredients: chop the peppers, onions and garlic.
- Place 1 tablespoon of olive oil in a skillet and heat it over medium to high heat. Once the pan is hot, add the bell peppers, onions, and garlic to the skillet and cook for a few minutes until they begin to soften.
- Next, add the chicken and spices; reduce the heat to medium and continue to cook until the chicken is cooked through.
- Once the chicken is cooked, add the tomatoes, jalapeno peppers and beans, stir in the cilantro and simmer on low for 5 minutes and turn the heat off.
- Coat a casserole dish with the remaining teaspoon of oil and place 2 tortillas in a single layer in the dish.
- Place half of the chicken mixture on top of the tortillas and then the remaining chcken mixture and the rest of the cheese.
- Place the remaining 2 tortillas on top of the chicken mixture and then the meat and the cheese.
- Bake at 350 covered for 20 minutes. Remove the cover and bake for 5 minutes more.
Video
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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This looks so hearty and wholesome. I love black beans and this casserole looks like a perfect one pot meal you can have on a weekend for us. Saving for later.
I’m loving all the flavors in this casserole! This would make a delicious weeknight dinner. And I love how easy it is to transition this to a vegetarian dish.
I can’t resist a good casserole. I have almost all of these ingredients, so this is definitely happening soon in my kitchen!
Tex-Mex food is a favorite of mine. This looks super flavorful and perfect for a winter evening!
I love that you can make this ahead of time! This sounds so delicious. Plus, it’s gorgeous.
This looks delicious! I’m always looking for recipes using ground chicken!
So colorful and flavorful! What’s not to love?!?!?!
My crew will love this meal! I love that I can make it ahead of time. Perfect!
I love an easy casserole like this one for a weeknight dinner. Ground chicken is a favorite of mine to cook with as well.