Best 12 Black Bean Chicken Casserole Recipes

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Indulge in a culinary journey with our diverse collection of Black Bean Chicken Casserole recipes. Explore a symphony of flavors, textures, and culinary techniques that will tantalize your taste buds and leave you craving more. Whether you prefer a classic, hearty casserole or a modern, lighter version, we have a recipe that will suit your preferences. Discover the comforting goodness of a traditional Black Bean Chicken Casserole, brimming with tender chicken, hearty beans, and a creamy, flavorful sauce. For a delightful twist, try our Salsa Black Bean Chicken Casserole, featuring a vibrant combination of zesty salsa, succulent chicken, and tender black beans. Craving a healthier option? Our Black Bean Chicken Quinoa Casserole offers a nutritious and satisfying meal, packed with protein, fiber, and a medley of colorful vegetables. And for a unique take on this classic dish, our Black Bean Chicken Enchilada Casserole combines the bold flavors of Mexican cuisine with the convenience of a casserole. With step-by-step instructions and detailed ingredient lists, these recipes are easy to follow and guarantee a delicious and memorable dining experience.

Let's cook with our recipes!

LAYERED CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE



Layered Chicken and Black Bean Enchilada Casserole image

Layers of sauce and tortillas mingle with a seasoned chicken and black bean mixture. This is a delicious and easy recipe best served with a side of Spanish rice. You may wish to substitute low fat sour cream.

Provided by DEBMCE4

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 8

Number Of Ingredients 10

2 cups diced chicken breast meat
½ teaspoon ground cumin
½ teaspoon ground coriander
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1 (4.5 ounce) can diced green chile peppers, drained
1 (10 ounce) can red enchilada sauce
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 ounce) container sour cream

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.

Nutrition Facts : Calories 366.4 calories, Carbohydrate 16.4 g, Cholesterol 91.7 mg, Fat 23.7 g, Fiber 2.2 g, Protein 23 g, SaturatedFat 14.2 g, Sodium 508.3 mg, Sugar 0.8 g

CHICKEN AND BLACK BEAN CASSEROLE



Chicken and Black Bean Casserole image

This can use leftover chicken or chicken breasts. I usually make it the day after we have roast chicken. The recipe calls for baking, but the ingredients can also be added to a slow cooker and cooked on Low for 7 hours. We serve this with cheese, tortilla chips, sour cream, salsa, black olives, and guacamole.

Provided by KATERS0404

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 4

Number Of Ingredients 9

2 tablespoons butter
1 medium onion, sliced
2 chicken breasts, cut into 2 inch pieces
1 (16 ounce) can stewed tomatoes, undrained
1 (8 ounce) package black beans, cooked and drained
2 ounces green chile peppers, diced
2 tablespoons chopped fresh cilantro
1 tablespoon ground cumin
½ cup uncooked white rice

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.

Nutrition Facts : Calories 451.9 calories, Carbohydrate 65.2 g, Cholesterol 51.2 mg, Fat 9.2 g, Fiber 10.8 g, Protein 28.9 g, SaturatedFat 4.5 g, Sodium 328.9 mg, Sugar 7.1 g

CHICKEN-BLACK BEAN CASSEROLE



Chicken-Black Bean Casserole image

Black beans, corn and green salsa with seasoned chicken strips are topped with shredded cheese and baked for a hearty and delicious one-dish meal.

Provided by Tyson Chicken

Categories     Trusted Brands: Recipes and Tips     Tyson® Grilled & Ready®

Time 58m

Yield 5

Number Of Ingredients 8

1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 cup salsa verde
½ teaspoon ground cumin
½ teaspoon ground coriander
1 (22 ounce) package Tyson® Grilled & Ready® Frozen Fajita Chicken Breast Strips
1 ½ cups shredded Mexican cheese blend
½ cup crushed tortilla chips

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.

Nutrition Facts : Calories 538.7 calories, Carbohydrate 36.7 g, Cholesterol 144.7 mg, Fat 19.1 g, Fiber 7.8 g, Protein 55.3 g, SaturatedFat 10.6 g, Sodium 1156.2 mg, Sugar 4.3 g

BLACK BEAN CHICKEN CASSEROLE



Black Bean Chicken Casserole image

This casserole never fails to receive compliments whenever I serve it. The ingredients come together so nicely to give it a unique wonderful flavor. It's one of our favorites. -Tracy Kimzey, Blacksburg, Virginia

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 10 servings.

Number Of Ingredients 15

1 large onion, chopped
1 small green pepper, chopped
1 tablespoon canola oil
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup salsa
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
2 cans (15 ounces each) black beans, rinsed and drained
3 cups cubed cooked chicken breast
8 corn tortillas (6 inches)
1-1/2 cups shredded reduced-fat Monterey Jack or Mexican cheese blend, divided
Fat-free sour cream, chopped green onions and sliced ripe olives, optional

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.

Nutrition Facts : Calories 283 calories, Fat 9g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 664mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 6g fiber), Protein 24g protein. Diabetic Exchanges

CHICKEN, BLACK BEAN, AND TORTILLA CASSEROLE



Chicken, Black Bean, and Tortilla Casserole image

Make and share this Chicken, Black Bean, and Tortilla Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     Oven

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 19

1 tablespoon vegetable oil
1 large yellow onion, chopped
1/2 green bell pepper, chopped
2 garlic cloves, minced
1 (14 1/2 ounce) can tomatoes, including juice, slightly pureed
1/2 cup prepared salsa
1 teaspoon ground cumin
3/4 teaspoon salt (to taste)
fresh ground black pepper
1/2 teaspoon dried oregano
2 (15 ounce) cans black beans, drained and rinsed
2 -3 cups cubed cooked chicken breasts
8 corn tortillas
4 cups grated monterey jack cheese
plain nonfat yogurt
sour cream
avocado, slices
sliced green onion
chopped black olives

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.

BLACK BEAN CHICKEN CASSEROLE



Black Bean Chicken Casserole image

Make and share this Black Bean Chicken Casserole recipe from Food.com.

Provided by bmcnichol

Categories     One Dish Meal

Time 1h

Yield 10 serving(s)

Number Of Ingredients 17

1 large onion, chopped
1 small green pepper, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 (14 1/2 ounce) can diced tomatoes, undrained
1/2 cup salsa
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
2 (15 ounce) cans black beans, rinsed and drained
3 cups cubed cooked chicken breasts
8 corn tortillas (6 inches)
1 1/2 cups shredded monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
sour cream (optional)
chopped green onion (optional)
sliced ripe olives (optional)

Steps:

  • Saute the onion, green pepper and garlic in oil until tender.
  • Mix in the tomatoes, salsa, cumin, salt, oregano and pepper.
  • Add beans and chicken and heat through.
  • Spread a third of the mixture into a 13x 9 pan 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 and sprinkle with remaining cheese.
  • Bake 5-10 minutes longer or until cheese is melted.
  • Serve with sour cream, green onions or olives if desired.

SOUTHWEST CHICKEN AND BLACK BEAN CASSEROLE



Southwest Chicken and Black Bean Casserole image

I was looking for a healthy and creative way to use up some things I had in the pantry. I like this recipe because it is so easy to prepare, very he4althy, and everyone in the family likes it. It is great for a family meal, as party fare, or to take to a pot luck. I also like it because you can feed a lot of people with a few inexpensive ingredients.

Provided by Nicki2772

Categories     Mexican

Time 40m

Yield 2 Pans, 12 serving(s)

Number Of Ingredients 8

3 large boneless skinless chicken breasts
2 (26 ounce) jars of walmart corn and black bean salsa
1 (15 1/2 ounce) can black beans
1 (10 ounce) bag frozen sweet corn, thawed
24 small flour tortillas
2 cups shredded Mexican blend cheese
ground cumin
celery salt

Steps:

  • Preheat oven to 350 degrees.
  • Sprinkle chicken breast generously with cumin and celery salt on both sides.
  • Place chicken in microwave steam bag, and cook according to package directions, reserving any cooking liquid.
  • Shred cooked chicken with two forks.
  • Combine shredded chicken, black beans, corn, and 1/2 of one jar of salsa and reserved cooking liquid in a large bowl.
  • Spread 1/2 of one jar of salsa into the bottom of two 13x9 baking dishes.
  • Place aprox. 3-4 tablespoons of the chicken mixture in the center of each tortilla and roll up.
  • Put each roll, seam side down, close together into baking dish.
  • Top each dish with 1/2 of the remaining salsa.
  • Sprinkle with cheese.
  • Bake at 350 degrees for 15-20 minutes or until cheese is melted and dish is bubbly.

Nutrition Facts : Calories 370.9, Fat 12, SaturatedFat 5.5, Cholesterol 40.2, Sodium 650.7, Carbohydrate 45.4, Fiber 5.6, Sugar 3, Protein 20.5

WW CHICKEN , BLACK BEAN, AND CORN ENCHILADA CASSEROLE



Ww Chicken , Black Bean, and Corn Enchilada Casserole image

Make and share this Ww Chicken , Black Bean, and Corn Enchilada Casserole recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     Chicken Breast

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

1 2/3 ounces dry enchilada mix
6 ounces canned tomato paste
8 cups water, divided
2 tablespoons canola oil
1 cup onion, chopped
1/2 cup green pepper, chopped
1 garlic clove
1 1/2 cups yellow cornmeal
1 spray nonstick cooking spray
15 ounces canned black beans, drained and rinsed
15 ounces canned corn, drained and rinsed
2 cups cooked boneless skinless chicken breasts, diced
1 1/2 cups fat-free cheddar cheese, shredded

Steps:

  • Preheat oven to 350. Prepare enchilada sauce according to package directions using tomato paste and 3 cups of water. (You will end up with 3 cups of sauce.).
  • Heat oil in a large saucepan over medium heat. Add onion, pepper, and garlic. Cook stirring until translucent, about 5 minutes. Remove 1 cup of onion mixture and place in a large mixing bowl; set aside. Stir 3 cups of water into remaining onion mixture and bring to a boil.
  • Meanwhile, add cornmeal to remaining 2 cups of water in a medium bowl and stir to combine. Gradually, add cornmeal mixture to boiling water-onion mixture. Cook over low heat stirring constantly until cornmeal is thickened, about 4-6 minutes.
  • Coat a 9x13 inch glass baking dish with cooking spray. Spread cornmeal mixture evenly over bottom of dish.
  • Spoon beans, corn, and chicken into reserved onion mixture, combine thoroughly.
  • Spread half of enchilada sauce over cornmeal layer. Top with all of bean mixture and then remaining enchilada sauce. Sprinkle with cheese. bake until heated through and cheese is melted, about 45 minutes. Slice into 8 pieces and serve.
  • Note; This recipe is Saucy. For a firmer consistency, reduce the amount of enchilada sauce by 1/2.).

WW CHICKEN, BLACK BEAN AND CORN ENCHILADA CASSEROLE



WW CHICKEN, BLACK BEAN AND CORN ENCHILADA CASSEROLE image

Categories     Chicken     Bake     Low Cal     Dinner

Yield 8 Servings

Number Of Ingredients 13

1 2/3 oz Old El Paso Enchilada Sauce Mix, or equivalent product (use a 1.62 oz package)
6 oz canned tomato paste
8 cup water, divided
2 Tbsp canola oil
1 cup onion(s), chopped
1/2 cup green pepper(s), chopped
1 medium garlic clove(s), minced
1 1/2 cup uncooked yellow cornmeal
1 sprays cooking spray
15 oz canned black beans, drained and rinsed
15 oz canned yellow corn, drained and rinsed
2 cup cooked chicken breast, skinless, diced
1 1/2 cup Kraft Free Shredded Cheddar Cheese, or other brand

Steps:

  • Preheat oven to 350°F. Prepare enchilada sauce according to package directions using tomato paste and 3 cups of water. (You will end up with 3 cups of sauce total.) Heat oil in a large saucepan over medium heat. Add onion, pepper and garlic. Cook, stirring until translucent, about 5 minutes. Remove 1 cup of onion mixture and place in a large mixing bowl; set aside. Stir 3 cups of water into remaining onion mixture and bring to a boil. Meanwhile, add cornmeal to remaining 2 cups of water in a medium bowl and stir to combine. Gradually add cornmeal mixture to boiling water-onion mixture. Cook over low heat, stirring constantly, until cornmeal is thickened, about 4 to 6 minutes. Coat a 9 X 13-inch glass baking dish with cooking spray. Spread cornmeal mixture evenly over bottom of dish. Spoon beans, corn and chicken into reserved onion mixture; combine thoroughly. Spread half of enchilada sauce over cornmeal layer. Top with all of bean mixture and then remaining enchilada sauce; sprinkle with cheese. Bake until heated through and cheese is melted, about 45 minutes. Slice into 8 pieces and serve. (Note: This recipe is a bit saucy. For a firmer consistency, reduce the amount of enchilada sauce by 1/2 to 1/3.)

LAYERED CHICKEN AND BLACK BEAN CASSEROLE



Layered Chicken and Black Bean Casserole image

I love this casserole. I serve it with my mexican cornbread and a salad.

Provided by Melissa Snow

Categories     Casseroles

Number Of Ingredients 10

2 c cooked chicken, diced
2 Tbsp fresh cilantro chopped
4 1/2 oz can diced green chilies, drained
15 oz can black beans, rinsed and drained
1/2 tsp cumin
1/2 tsp corriander
10 oz can enchilada sauce
8 6 inch tortillas
8 oz container sour cream
2 c shredded mexican cheese blend

Steps:

  • 1. Combine chicken, cilantro, black beans, chilies, and seasonings in a bowl. Blend well.
  • 2. In a lightly greased 11x4 pan, spread 1/2 of the enchilada sauce on the bottom of the pan. Top with 4 tortillas. It's okay if the tortillas overlap. Spread 1/2 of the chicken mixture over the tortillas. Top with 1 cup of the cheese and 1/2 of the sour cream. Repeat layers except for the remaining cheese and sour cream.
  • 3. Cover casserole with tin foil and bake in a preheated 350 degree oven for 30 minutes. Remove cover and top with remaining cheese and dot top of the cheese with remaining sour cream. Place back in oven for 5 to 10 minutes until the cheese has melted.
  • 4. Remove from oven and let sit 10 minutes before serving.

CHICKEN AND BLACK BEAN CASSEROLE



CHICKEN AND BLACK BEAN CASSEROLE image

Categories     Chicken

Yield 4 10

Number Of Ingredients 9

2 tablespoons butter
1 medium onion, sliced
2 chicken breasts, cut into 2 inch pieces
1 (16 ounce) can stewed tomatoes, undrained
1 (8 ounce) package black beans, cooked and drained
2 ounces green chile peppers, diced
2 tablespoons chopped fresh cilantro
1 tablespoon ground cumin
1/2 cup uncooked white rice

Steps:

  • 1. Preheat oven to 350 degrees F (175 degrees C). 2. 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. 3. Bake in preheated oven for 45 minutes.

CHICKEN AND BLACK BEAN CASSEROLE



Chicken and Black Bean Casserole image

I've been making this for quite a few years and it was always a favorite with the family. I can't believe I haven't posted it! The smell of the mixed ingredients is intoxicating and you may be tempted to eat it before baking. Rest assured it is even better after it is baked. Since this recipe makes quite a bit, I will also...

Provided by TERRI OPGENORTH

Categories     Casseroles

Time 1h45m

Number Of Ingredients 15

2/3 c lime juice
1/3 c olive oil
2 tsp garlic powder, divided
2 tsp salt, divided
1/2 tsp pepper
1 1/2 lb chicken breast
4 c cooked rice
2 can(s) black beans, not drained
1 c fresh cilantro, chopped
1 tsp onion powder
1 tsp cumin
1 tsp chili powder
OPTIONAL ITEMS
1 c frozen corn
1 can(s) rotel tomatoes (or any diced)

Steps:

  • 1. Assemble your ingredients because this dish goes together quite quickly!
  • 2. Whisk lime juice, olive oil, pepper and a teaspoon of each, garlic powder and salt.
  • 3. Cut chicken into bite sized pieces. If it is slightly frozen it will cut much more easily.
  • 4. Make sure the dogs are watching just in case you drop some chicken!
  • 5. Add chicken to marinade and stir to coat. Refrigerate at least 2 hours. I have left it for overnight.
  • 6. Combine Rice, Beans, cilantro, onion, chili and cumin powders, the remaining Garlic and salt in a casserole dish. If you like a spicier dish feel free to add additional chili powder, cayenne etc!
  • 7. Cook chicken in a pan with the marinade until it turns white.
  • 8. Pour all the liquids from the frying pan into the casserole dish with the rice mixture and stir well.
  • 9. Place The covered pot into a preheated 350 degree oven for 40 -45 minutes.
  • 10. If you are a cilantro freak like me, feel free to serve with added cilantro and maybe some lime tortilla chips!
  • 11. Oh YUM!!!

Tips:

  • To save time, use pre-cooked or canned black beans. If using dried beans, soak them overnight before cooking.
  • For a spicier casserole, add a teaspoon of chili powder or cayenne pepper.
  • If you don't have salsa, use a can of diced tomatoes with green chilies.
  • To make the casserole more cheesy, add an extra cup of shredded cheese.
  • Serve the casserole with your favorite toppings, such as sour cream, guacamole, or chopped cilantro.

Conclusion:

Black bean chicken casserole is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is packed with protein and fiber, and it is also a good source of vitamins and minerals. This casserole can be made ahead of time, making it a great option for busy families. With its simple ingredients and delicious flavor, black bean chicken casserole is sure to be a hit with everyone at the table.

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