Chicken, Black Bean and Tortilla Casserole

Chicken, Black Bean and Tortilla Casserole is a wonderful variation on the old Mexican tortilla. Add a sauce and layer them like a Lasagna with oodles of Monterey Jack and you have a very tasty main dish. I have added sliced chicken breasts instead of the common beef mince.

Chicken, Black Bean, and Tortilla Casserole

A classic Mexican recipe that works for lunch, dinner, snacks breakfast and every other moment.

4.77 from 26 votes

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Course: Brunch, Main Dish, Snacks

Cuisine: Mexican

Keyword: Casserole, Cheese, Chicken, Monterey Jack, Spice, Tortillas/Wraps, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 6 people

Calories: 380kcal

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Ingredients

 

MetricImperial

• 1 tbsp vegetable oil
• 1 large onion chop
• 1 large green bell pepper chop
• 2-4 cloves garlic finely chop
• 15 oz chopped tomatoes can
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 6 large chicken breast diced
• 15 oz black beans rinsed and drained
• 8 large corn tortillas
• 1 lb Monterey Jack cheese grated
• ground pepper to taste
• Cayenne pepper hot sauce to taste
• salt to taste

Instructions

• Heat the oil in a skillet over moderate heat and saute the onion, bell pepper, and garlic until tender but not brown, about 5 minutes.
  1 tbsp vegetable oil, 1 large onion, 1 large green bell pepper, 2-4 cloves garlic
• Puree the tomatoes with their liquid in an electric blender or food processor until it is fairly smooth but still contains some chunks.
  15 oz chopped tomatoes
• Stir the tomatoes and seasonings into the skillet and bring to a boil.
  1 tsp ground cumin, 1/2 tsp dried oregano, ground pepper, Cayenne pepper, salt
• Stir in the black beans and chicken, return to a boil, and remove from the heat.
  15 oz black beans, 6 large chicken breast
• Layer 1/3 of the mixture into a lightly greased baking dish.
• Top with 4 tortillas and 1/4 (about 1 cup, 250 ml) of the cheese.
  8 large corn tortillas
• Repeat, finishing with a layer of the bean mixture.
• You should have about half the cheese remaining.
  1 lb Monterey Jack cheese
• Bake covered in a preheated 350F (180C) oven for 40 minutes.
• Sprinkle with remaining cheese and bake uncovered until bubbly, about 10 minutes.
  1 lb Monterey Jack cheese
• Garnish as desired.

Notes

There are so many garnishes to include with this recipe but these are my favourites:- sour cream, sliced avocado, chopped scallions, chopped black olives, salsa

Nutrition

Calories: 380kcal | Carbohydrates: 17g | Protein: 23g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 67mg | Sodium: 764mg | Potassium: 243mg | Fiber: 5g | Sugar: 4g