This easy Chicken Black Bean and Tortilla Casserole is a hearty, flavorful, healthy-ish dish that’s a delicious way to jazz up your weekly dinner or next Taco Tuesday.
Hey there!
With back-to-school season in full swing, I’m thinking you folks need some quick and easy dinner recipes. Am I right?
And I hope you guys love all things Mexican like me because this Chicken Black Bean and Tortilla Casserole is a hearty, flavorful, healthy-ish dish that’s incredibly easy to throw together on those busy weeknights when you’ve got a hankering for Mexican food!
Why You’ll Love this Recipe
I’ve incorporated five different veggies into this recipe, so it’s a good for you kind of meal.
Can’t beat a casserole in my book. Everything tossed into one baking dish.
Using store-bought shredded rotisserie chicken is a total time saver and makes this meal even easier.
Ingredients You’ll Need
- olive oil
- yellow onion
- garlic
- canned fire-roasted diced tomatoes
- corn
- green chiles
- picante sauce
- ground cumin
- chili powder
- dried oregano
- black beans
- shredded rotisserie chicken
- corn tortillas
- shredded cheddar jack cheese
- fresh cilantro, if desired
Healthy veggies like tomatoes, black beans, onions, green chiles and corn combined with some shredded rotisserie chicken and then layered with shredded cheddar jack cheese and corn tortillas will satisfy the heartiest of appetites.
I’ve added some medium picante sauce, cumin, chili powder, oregano and garlic to spice things up.
Step-By-Step Instructions
The first step is to heat your olive oil in large skillet and then add your onion and cook until translucent, followed by your garlic. Then you’ll add your tomatoes, corn, green chiles, picante sauce, cumin, chili powder and oregano.
Bring it to a boil, then simmer, uncovered for 8-10 minutes. Stir in the beans and the chicken.
Spread one-third of the chicken mixture over the bottom of the prepared dish. Top, overlapping with five tortillas that have been cut into quarters and 1 cup of the shredded cheese. Add another one-third of the chicken mixture. Top with remaining 5 tortillas, chicken mixture and remaining 1 cup cheese.
You’ll bake the casserole covered for 25-30 minutes until the casserole is bubbly and the cheese is melted. If you’re a fan of cilantro you can sprinkle some on top as a garnish.
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Chicken Black Bean Tortilla Casserole
I used medium picante sauce, but if you like things less spicy, use mild.
To make things super simple I purchased already shredded rotisserie chicken from my local market. Always a time saver!
More Delicious Mexican-Inspired Recipes to Enjoy
Chicken, Black Bean and Tortilla Casserole
Print Recipe Pin RecipeIngredients
- 2 Tbsp. olive oil
- 1 1/2 cups yellow onion, chopped
- 2 cloves garlic, minced
- 1 14.5-oz. can fire roasted diced tomatoes, undrained
- 1 7-oz. can corn, drained
- 1 7-oz. can diced green chiles, drained
- 1 cup picante sauce
- 2 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. dried oregano
- 1 15-oz. can black beans, rinsed and drained
- 2 1/2 cups shredded rotisserie chicken
- 10 6-inch corn tortillas
- 2 cups shredded cheddar jack cheese
- chopped cilantro, for garnish, if desired
Instructions
- Preheat oven to 350 degrees. Spray a 3-quart baking dish with nonstick cooking spray. Set aside.
- Heat olive oil in large skillet over medium-high heat. Add onion and cook until translucent, about 5-6 minutes, stirring often. Add garlic and cook for one more minute. Add tomatoes, corn, green chiles, picante sauce, cumin, chili powder and oregano. Bring to a boil, then reduce heat and simmer, uncovered for 8-10 minutes. Stir in the beans and the chicken.
- Spread one-third of the chicken mixture over the bottom of the prepared dish. Top, overlapping with five tortillas that have been cut into quarters and 1 cup of the shredded cheese. Add another one-third of the chicken mixture. Top with remaining 5 tortillas, chicken mixture and remaining 1 cup cheese.
- Bake, covered for 25-30 minutes until heated through. Remove from oven and let stand for 10 minutes before serving. Garnish with chopped cilantro, is desired.
Perfect keeper for Cinco deMayo definitely, but also for week dinners and every occasion that gathers Mexican food lovers around the table. Thank you !
Yes!! Hope you give it a try!
This is my kinda dinner! With all those delicious, hearty flavours there is no going wrong here, my friend! Pinned! Happy (almost) Friday to ya :)
I know, right! It’s so hearty and flavorful Dawn! Easy to throw together too. Thanks for pinning!
I love this easy and delicious way to celebrate Cinco de Mayo! Everything we love in one dish!
Thanks Chris. Hope you give it a go!
Love this hearty casserole! So many great flavours, colours and textures in one pan :) And Nashville is on my bucket list, too, so will be following along!
It really is so hearty Jennifer! We really like Nashville, but stopped in Asheville, NC on the way down and it’s gorgeous!
We love Mexican food, and a healthy-ish, quick recipe is always a welcome addition to the dinner rotation! Can’t wait to see the appy you’ll be sharing too!
It’s one of our favorites too Leanne!
So glad you had a little Easter getaway to Nashville! How fun! And since I almost always have a hankering for Mexican food, this mouthwatering casserole is going straight onto our menu!
Hope you enjoy it Marissa!
I’m crowning you the Queen of Casseroles Mary Ann, you have such a flair for the most comforting food ever!
Ha! Thanks Sue!
I love your creative casseroles and this is no exception!! It’s still so chilly around here – so comfort food is where it’s at!! This is perfect!
Thanks Annie! Have a great weekend!
This is one for the recipe book! Such great flavors!
Thanks so much Kev!
Sounds like you had a wonderful Easter, Mare! I loved seeing your travel photos on IG! Jeremy and I have been talking about going to Nashville for what feels like forever, so I’m definitely jealous! ;) Anyways, I am totally digging this casserole!! It’s absolutely perfect for ALL the days, especially Cinco de Mayo! I need to add this to my weeknight menu PRONTO! Pinned!
We’re having an awesome time! This is such an easy, flavorful and healthyish recipe Chey. We love it! Have a great weekend!
I was literally just thinking about what I can make for dinner tomorrow with the leftover chicken we have. Ta da! Get out of my brain, Mary Ann! ;) Looks great, can’t wait to try!
Lol! Enjoy Katherine!
What a fun trip! So glad you got to get away and explore! This casserole looks so full of yummy flavors. I think Mexican food is my favorite cuisine and this would be perfect for my family for dinner. If there’s any leftover this would be delicious in my lunch too!
Perfect for leftovers Kathy!
Ooooh I looove Cinco… and it’s crept on SO fast!? I’m still thinking about January! LOL. This casserole looks sooo good, and I love the ease of it, Mare! All the flavors I crave are right here! And hooray for a new way to spend Easter!
We had such a wonderful time Traci! Just got back tonight! We’ll be enjoying this one for Cinco de Mayo for sure! Perfect with one of your tasty cocktails on the side!
Delicious, warming and so full of flavour – the ideal comfort food!
Thanks Alex!
I love a good Mexican tortilla casserole, Mary Ann – and this one looks fantastic. Love that it’s full of veggies and of course lots of cheese! Perfect for cinco de mayo or any day! Glad you are using that Airstream – can’t wait to see the pictures from your trip to Nashville!
So do we Geraldine! We had so much fun!
Mary Ann, this looks fabulous! I am never not hankering for Mexican food! Love how it’s so easy to prepare.
I’ve already had a few readers make it and they’ve loved it Kelly!
Looks delicious!!
Thanks Boo!
My family really enjoyed this. I had leftover black beans from the instant pot, and leftover homemade corn tortillas. Very tasty way to use these leftovers. Thanks for the recipe! I couldn’t figure out how to post a pic.
So happy you gave the recipe a try! No worries about the photo! Thanks for following!