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Chicken and black bean casserole in a casserole dish overhead with fork Simple and savory

Mexican Chicken and Black Bean Casserole


  • Author: Anne
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4 1x

Description

Southwest chicken and black bean casserole is a spicy and delicious casserole that is  a satisfying wholesome dinner for a chilly night.  


Scale

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
  • 6 taco sized corn tortillas
  • 1 1/2 tablespoons chopped fresh cilantro
  • 6 ounces of cheddar cheese shredded

Instructions

  1. pre-heat the oven to 350
  2. place the olive oil in a skillet and heat it over medium heat. Add the chicken breast and cook until it’s 3/4 of the way cooked through.
  3. add the onions, garlic, and red peppers – cook for about 5 minutes until they begin to soften
  4. stir in the chili powder, cumin, and jalapeno and mix well
  5. add the tomatoes and beans simmer on low for 5 minutes
  6. stir in the cilantro
  7. coat a casserole dish with oil and place 4 tortillas in a single layer in the dish
  8. place half of the chicken mixture on top of the tortillas and then half of the cheese
  9. place 4 tortillas on top of chicken mixture and then the meat and the cheese
  10. bake at 350 covered for 20 minutes
  11. remove the cover and bake for 5 minutes more

Notes

  • pre-cooked chicken (leftover) can be used to make this recipe by adding cooking the vegetables first and adding the chicken with the seasonings
  • this recipe can be made vegetarian by omitting the chicken and adding 1 1/2 cups cooked quinoa or 1 cup crumbled tofu
  • canned tomatoes can be used in place of fresh
  • Store leftovers in the refrigerator for up to three days
  • Make this casserole ahead of time.  Store in refrigerator for up to two days before baking
  • Serving ideas:  guacamole, sliced avocados, lime juice, Greek yogurt or sour cream
  • Category: Dinner
  • Method: Oven
  • Cuisine: Mexican

Keywords: dinner, dinner casserole, black bean and chicken, easy dinner