Best 20 Black Bean Chicken Recipes

BLACK BEAN CHICKEN WITH RICE

Steps:

• In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides., Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken from pan; cut into slices. Serve with bean mixture and rice.

LAYERED CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers.
• Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil.
• Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.

CHICKEN AND BLACK BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in chicken; cook until golden on all sides. Pour onions and chicken into a casserole dish. Stir in tomatoes, black beans, chile peppers, cilantro, cumin, and rice.
• Bake in preheated oven for 45 minutes.

CHICKEN AND BLACK BEAN SOUP

Steps:

• Place a large nonstick saucepan coated with cooking spray over medium heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Reserve 2 tablespoons broth; add remaining broth to pan. Stir in corn, beans, tomatoes, jalapeno, cilantro, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. , Mix cornstarch and reserved broth until smooth; gradually stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Top servings with crushed chips and, if desired, cheese.

SOUTHWEST BLACK BEAN CHICKEN SOUP

Steps:

• Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.

ZESTY LIME CHICKEN BLACK BEAN AND RICE RECIPE BY TASTY

Steps:

• Season both sides of the chicken thighs with salt and pepper.
• In a large skillet, add the olive oil and place the chicken skin side down for about 5 minutes or until skin is golden brown. Flip the chicken and cook for another 3 minutes.
• Take the chicken out and add the onions and cook until they're translucent, about 5 minutes.
• Add the rice, stir to coat in the oil and onions, and toast for 3 minutes.
• Add the garlic then pour in the chicken stock and place the chicken on top of the rice. Bring to a boil, then cover and simmer for 25-30 minutes, or until rice is cooked.
• Once cooked, take the chicken out and add in the cilantro, black beans, and the juice of one lime. Mix until well-incorporated.
• Serve the chicken over rice and garnish with cilantro.
• Enjoy!

CHICKEN-BLACK BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F. In 2-quart casserole dish combine corn, beans, salsa, cumin, and coriander. Stir in Grilled & Ready® Fajita Chicken Strips and 1 cup of the cheese.
• Bake, uncovered, 35 to 40 minutes or until bubbly. Sprinkle with the remaining 1/2 cup cheese. Bake 3 to 5 minutes or until cheese is melted. If desired, sprinkle with crushed tortilla chips.

BLACK BEAN CHICKEN CASSEROLE

Steps:

• 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., Spread a third of the mixture into a 13x9-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., 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.

CHICKEN, BLACK BEAN, AND TORTILLA CASSEROLE

Steps:

• In a big skillet, warm the oil over medium heat; add in onion, green pepper, and garlic; saute about 5 minutes, until vegetables are soft.
• Add in tomatoes, salsa, cumin, salt, pepper, and oregano; stir to mix.
• Stir in beans and chicken.
• Preheat oven to 350°.
• In a lightly oiled 4-quart casserole spread 1/3 of the bean-chicken mixture over the bottom.
• Top with 4 tortillas and sprinkle with 1 cup cheese.
• Add another 1/3 of the bean-chicken mixture and 1 cup cheese.
• Top with 4 tortillas and 1 cup cheese.
• Add remaining bean-chicken mixture; cover and bake about 40 minutes, until bubbly.
• Uncover and sprinkle with remaining cheese; cook 10 minutes; let stand 5 minutes before serving.

AUTHENTIC BLACK BEAN CHICKEN

Steps:

• Cut the chicken into bite sized chunks; put them in a bowl and add salt and soy sauce; mix well and set aside.
• Heat peanut oil in the wok over high heat; add the chicken and stir-fry until it changes color, then remove from the wok with a slotted spoon.
• Drain off all but 3 tablespoons oil from the wok, then return it to medium heat; add the ginger and garlic and stir-fry for a few minutes until they are fragrant and the garlic cloves are tender. Add the black beans and stir-fry until fragrant, splashing in the wine as you do so. Add the chili flakes and stir-fry for a few moments.
• Return the chicken to the wok; add the red bell pepper and toss both in the fragrant oil, splashing in the vinegar and adding salt to taste. When everything is sizzly, throw in the scallions and stir a few times until barely cooked. Then, off the heat, stir in the sesame oil and serve.

BLACK BEAN CHICKEN BURRITOS

Steps:

• In a large nonstick skillet, cook chicken over medium-high heat until no longer pink, breaking into crumbles, 4-6 minutes; drain and remove from skillet., In the same skillet, saute peppers and onion in oil until lightly browned and crisp-tender, 2-4 minutes. Add jalapeno pepper and garlic; saute 1 minute longer. Stir in beans, tomatoes, corn, seasonings and chicken. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is evaporated, about 5 minutes. Serve in tortillas, with optional toppings as desired.

BLACK BEAN CHICKEN SALAD

Steps:

• In a large serving bowl, combine the lettuce, chicken, beans, tomatoes, green pepper, onion and cheese. In a blender or food processor, combine the vinaigrette ingredients; cover and process until smooth. Pour over salad and toss to coat.

CHICKEN, RICE, AND BLACK-BEAN SALAD

Steps:

• Cook rice according to package instructions. Spread on a baking sheet; refrigerate until cool.
• Place cooled rice in a large bowl; add chicken, beans, tomatoes, scallions, jalapeno, vinegar, oil, and cumin. Season with salt and pepper; toss to combine. Serve immediately, or refrigerate, covered, up to 1 day.

GRANDMA'S CHICKEN AND BLACK BEAN CHILI

Steps:

• Heat the olive oil in a large pot over medium heat. Cook and stir onion in hot oil until soft. Stir black beans, diced tomatoes, chicken, chili seasoning, cumin, salt, and pepper through the onion, breaking up large pieces of chicken until shredded; bring to a boil, reduce heat to medium low, and cook at a simmer until hot, about 15 minutes.

COUSCOUS, CORN, AND BLACK BEAN CHICKEN SALAD

Steps:

• Bring water and 1 tablespoon olive oil to a boil in a medium pot over high heat. Add couscous; quickly lower heat and let simmer until water is absorbed, 7 to 8 minutes.
• Whisk balsamic vinegar, 2 tablespoons olive oil, sugar, salt, and pepper together in a small bowl until dressing is evenly combined.
• Fluff couscous with a fork and place in a large, shallow bowl. Add black beans, corn, chicken, and red bell pepper. Fold salad together and pour in the dressing in 3 batches, mixing well after each addition. Refrigerate until chilled, about 30 minutes.

BLACK BEAN-CHICKEN QUESADILLAS

Steps:

• In a large skillet, combine the beans, tomatoes, chicken and onion powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until thickened., In a small bowl, combine the cheeses. Sprinkle half of the cheese mixture over four tortillas. Layer with chicken mixture and remaining cheese mixture. Top with remaining tortillas., In a large skillet over medium heat, cook quesadillas in 1 tablespoon oil for 1-2 minutes on each side or until cheese is melted, using additional oil as needed. Cut into wedges. Serve with sour cream, salsa and guacamole if desired.

BLACK BEAN AND CHICKEN QUESADILLAS

Steps:

• Saute chicken and onion over med-high heat until chicken is no longer pink and onions are transparent.
• In food processor or blender, combine black beans, salsa, and taco seasoning and blend until creamy.
• Distribute beans evenly between 5 tortillas and spread to about 1/4 inch of the edge.
• Distribute cooked chicken and onion over beans, and sprinkle with cheese.
• Top with the other tortillas and cook quesadillas over med-high heat until golden brown, flipping once.
• You can use vegetable oil or cooking spray when cooking quesadillas.
• While cooking quesadillas, mix sour cream with chili powder and taco seasoning to taste.
• This makes a killer sour cream dip for the quesadillas.
• Serve hot with sour cream dip, guacamole, and salsa.
• Enjoy!

BLACK BEAN, CHICKEN AND CORN SOUP WITH TOASTED TORTILLA STRIPS

Steps:

• In a large pot, saute the olive oil, onions and garlic until the onions are transparent (about 5 minutes).
• Next, add the remaining ingredients (except for the cilantro and limes).
• Stir well and allow soup to simmer for 20-30 minutes until ready to serve. Before serving, stir in the cilantro, lime juice and zest to keep their flavors.
• Garnish with sour cream, parmesan cheese and toasted tortilla strips.
• Toasted Tortilla strips: Cut tortillas into 1/2 inch wide strips.
• Place the tortilla strips on a large baking sheet (single layered) and spray them with pan spray, or you may baste them with melted butter.
• Season with salt and pepper and place them in a 375 degree oven. Bake until golden and crisp (about 10 minutes).
• Make sure to turn strips over halfway through the baking process.

CHICKEN AND BLACK BEAN SALAD

Steps:

• In a small bowl, whisk the first eight ingredients; set aside. , In a large bowl, toss the beans, corn, red pepper and onions; set aside., Arrange romaine on individual plates; top with bean mixture and chicken. Drizzle with dressing; garnish with cilantro if desired.

CHICKEN CORN BLACK BEAN SOUP

Steps:

• Combine shredded chicken meat, chicken broth, salsa, sweet corn, black beans, southwest-style corn, cream of chicken soup, diced green chilies, cumin, chili powder, garlic powder, and salt together in a large pot; bring to a boil. Reduce heat to medium-low and simmer until heated through and flavors blend, about 20 minutes.