Ingredients for Black Bean Chicken Casserole
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- Garlic Cloves
- Olive Oil
- Diced Tomatoes
- 1 cup salsa
- Ground Cumin
- 1 teaspoon salt
- Dried Oregano
- 1/2 teaspoon black pepper
- Black Beans
- Cooked Chicken Breasts
- Corn Tortillas
- Monterey Jack Cheese
- Sour Cream
- Green Onion
- Sliced Ripe Olives
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How to Make Black Bean Chicken Casserole
- Preheat oven to 350°F (175°C).
- Saute 1 medium onion, 1 green bell pepper, and 2 cloves garlic, minced, in 2 tablespoons of olive oil until softened (about 5 minutes).
- Stir in 1 (28 ounce) can diced tomatoes, undrained, 1 cup salsa, 1 teaspoon ground cumin, 1 teaspoon salt, 1 teaspoon dried oregano, and 1/2 teaspoon black pepper.
- Add 2 (15 ounce) cans black beans, rinsed and drained, and 2 cups cooked chicken, shredded or diced. Heat through.
- Lightly grease a 13x9 inch baking dish with cooking spray.
- Spread one-third of the chicken mixture into the prepared dish.
- Layer with 4 (6-inch) flour tortillas.
- Top with another third of the chicken mixture and 1 cup shredded cheddar cheese.
- Repeat layers with remaining tortillas and chicken mixture.
- Cover the casserole with foil.
- Bake for 25-30 minutes.
- Remove foil, sprinkle with remaining 1 cup shredded cheddar cheese.
- Bake for an additional 5-10 minutes, or until cheese is melted and bubbly.
- Let stand for 10 minutes before serving. Garnish with sour cream, green onions, or sliced olives, if desired.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
10g
Fat
22g
Carbs
9g
