A tasty twist on a Mexican staple. Hearty black beans, chicken, cheese and spices, baked together for a dish that can feed an army. Freezes well, too.
Prep Time25 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr10 minutesmins
Course: Main Course
Cuisine: Mexican
Keyword: Black Bean and Chicken Casserole
Servings: 12Servings
Calories: 410kcal
Author: Don Herman
Ingredients
1lgGreen Pepperchopped
1lgOnionchopped
2clovesGarlicchopped
15ozSalsaI use fresh market salsa
1tbspCuminground
1tspSalt
1tspPepper
1tspRed Pepper Flakes
1lbChicken Breastboneless, skinless, cubed to 1/2"
1/2lbBlack BeansCleaned, sorted and soaked overnight, or boiled for two minutes and left to stand for one hour.
4cupsCheeseMexican blend, shredded
216 ozDiced tomatoes, canned
Instructions
If using dried beans, soak them in water overnight in a covered pot.
In the same pot, bring the beans to a boil, then simmer for 1 1/2 hours until soft.
Preheat oven to 350F.
Saute green pepper, onion and garlic in oil for a few minutes, until onion begins to turn translucent. Add all ingredients except cheese and heat to a boil, then simmer for 10 minutes
Place bean mixture in greased, lidded casserole and top with cheese.
Place cover on casserole (or use foil) and bake for 30 minutes. Remove cover and bake for another 10 to 15 minutes, or until cheese is bubbly.
Remove and let stand for 10 minutes. Serve with fresh tortillas, sour cream and chopped lettuce.