Spicy Ground Chicken and Black Bean Casserole – Easy
This spicy chicken and black bean casserole solves dinner boredom. It’s a hearty family favorite filled with protein, fiber, and packed with bold flavor without a long list of ingredients. It has enough heat to keep things interesting. It’s flexible too, swap the beans, adjust the spice, toss in extra veggies.
Updated March 2026 with improved steps and helpful tips.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Simple and Savory
Recipe Highlights
Prep Time: 15 Minutes
Cook Time: 15 Minutes Stovetop + 30 Minutes Oven
Total Time: 1 Hour
Serves: 4 – Easy to scale
Flavor Notes: Smoky, spicy, and cheesy with soft tortillas and salsa-like tomato sauce.
- Made with simple ingredients such as ground chicken, black beans, tomatoes, peppers, tortillas and cheddar cheese.
- Great for leftovers, the flavors settle in overnight and taste even better the next day.
Ingredients
- Olive oil or avocado oil
- Lean ground chicken breast (turkey or beef will work too)
- Black beans
- Red bell pepper (or green, orange, or yellow)
- Jalapeno peppers
- Diced onion
- Minced garlic
- Diced tomatoes
- Chili powder
- Ground cumin
- Fresh cilantro
- Corn tortillas or flour tortillas
- Cheddar cheese
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, and heat a skillet over medium-high.
- 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 baking dish with cooking spray. Start layering tortillas by placing two on the bottom and spreading half of the chicken and bean mixture over them.
- 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.
Tips
- For less heat, skip the jalapeños or use only half; the chili powder and cumin still give plenty of flavor.
- To avoid soggy tortillas, assemble the casserole right before baking.
- Store leftovers in the fridge up to 3 days, or freeze up to 3 months, then reheat in the microwave or a 350°F oven.
Mix and Match Ideas
This casserole follows a simple formula: protein + vegetables + base. Convenient proteins like shredded chicken or rotisserie chicken make it quick to prepare. Change one piece, and dinner feels new again.
| Protein | Veggie | Carb/Base |
|---|---|---|
| Ground Turkey | Frozen Corn + Zucchini + Green Chilis | Brown Rice |
| Ground Beef | Bell Peppers + Jalapeños | Potaotes (sliced thin or diced) |
| Shredded Chicken | White Beans | Pasta |
| Crumbled Tofu or Soyrizo | Corn, Zucchini, Peppers | Quinoa |
Note: The tomatoes act as the sauce in this casserole. Change the seasoning (Tex-Mex spices, smoky chipotle, garlic and basil, olives, etc.) to shift the flavor completely.
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.
Download my free Meal Matrix and mix-and-match your way to simple, satisfying meals—fast!
Looking for more ground chicken ideas? Here is a round-up of ground chicken recipes!
Ground Chicken and Black Bean Casserole Frequently Asked Questions
Yes. Use cooked dried beans in the same amount as canned. Since they are already cooked, you can add them when you would add canned beans.
Yes, flour tortillas work. Corn tortillas are a better fit if you want a gluten-free casserole, but both options bake fine.
Leave out the jalapeño peppers, or use only half. You can also keep the seeds out to reduce heat.
Skip it, or swap in the same amount of fresh parsley. The casserole will still taste great without cilantro.
Cool the casserole, then refrigerate it (covered) for up to 3 days. Reheat single servings in the microwave, or warm the full dish in a 350°F oven until hot.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Simple and Savory
Click on serving size to scale this recipe
Mexican Chicken and Black Bean Casserole
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
- 4 tablespoons [chili powder]
- 2 teaspoons[ cumin]
- 2 1//2 cups chopped tomatoes – about two large tomatoes
- 1 1/2 cups canned and rinsed or cooked
- black beans
- 4 corn tortillas
- 1 1/2 tablespoons chopped fresh cilantro
- 4 ounces of cheddar cheese shredded
Instructions
- pre-heat the oven to 350 degrees F
- 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 half 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
- For less heat, skip the jalapeños or use only half; the chili powder and cumin still give plenty of flavor.
- To avoid soggy tortillas, assemble the casserole right before baking.
- Store leftovers in the fridge up to 3 days, or freeze up to 3 months, then reheat in the microwave or a 350°F oven.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Sign Up for Easy Recipes Straight in Your In-Box!
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.