Chicken Black Bean And Tortilla Casserole Food

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BLACK BEAN TORTILLA CASSEROLE



Black Bean Tortilla Casserole image

"A cousin gave me this recipe- she know my family loves Southwestern fare," says Sue Briski of Appleton, Wisconsin.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 9 servings.

Number Of Ingredients 14

2 large onions, chopped
1-1/2 cups chopped green peppers
1 can (14-1/2 ounces) diced tomatoes, drained
3/4 cup picante sauce
2 garlic cloves, minced
2 teaspoons ground cumin
2 cans (15 ounces each) black beans, rinsed and drained
8 corn tortillas (6 inches)
2 cups shredded reduced-fat Mexican cheese blend
TOPPINGS:
1-1/2 cups shredded lettuce
1 cup chopped fresh tomatoes
1/2 cup thinly sliced green onions
1/2 cup sliced ripe olives

Steps:

  • In a large saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans. , Spread a third of the mixture in a 13x9-in. baking dish coated with cooking spray. Layer with four tortillas and 2/3 cup cheese. Repeat layers; top with remaining beans., Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Let stand for 5 minutes or until cheese is melted. Serve with toppings.

Nutrition Facts : Calories 251 calories, Fat 7g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 609mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 8g fiber), Protein 14g protein. Diabetic Exchanges

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

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.

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.

BEANS AND CHICKEN TORTILLA CASSEROLE



Beans and Chicken Tortilla Casserole image

A delicious and easy casserole. You can add more or less cheese to suit your taste. Also, the small corn tortillas work nicely instead of the larger ones....you just need to add more. The leftovers taste great the next day too!

Provided by Crystal ~

Categories     Casseroles

Time 55m

Number Of Ingredients 15

1 large yellow onion, chopped
1 small bell pepper, any color, chopped
2 garlic cloves, minced
1 (4 ounce) can diced green chilies or jalapenos
1 (14.5 ounce) can diced tomatoes, undrained
1/2 cup prepared salsa
½ teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can red beans, rinsed and drained
3 cups cubed cooked chicken
8 corn tortillas
3 cups shredded mexican cheese blend, divided

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. In a large skillet cook the onion, garlic and bell pepper in olive oil until tender. Stir in the UNdrained tomatoes, green chilies, salsa, cumin, salt, oregano, and pepper. Add beans and chicken; heat through.
  • 3. In a 13x9 baking dish coated with oil, Add a third of the chicken mixture. Top that with 4 corn tortillas, another third of the chicken mixture, and 1 cup cheese. Continuing layering ending with remaining chicken mixture on top.
  • 4. Cover with foil and bake for 30 minutes or until bubbly. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 5 minutes or so before serving. Serve with additional salsa, sour cream, green onion, olives, etc.

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-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

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

BLACK BEAN AND TORTILLA BAKE



Black Bean and Tortilla Bake image

Make and share this Black Bean and Tortilla Bake recipe from Food.com.

Provided by spatchcock

Categories     Black Beans

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

1 garlic clove, minced
1/2 cup chopped onion
1 cup chopped tomato
1/2 cup chopped green onion
1/2 teaspoon chili powder
2 teaspoons cumin powder
1 (8 ounce) can tomato sauce
1 (16 ounce) can black beans, rinsed and drained
1 tablespoon chopped cilantro
salt and pepper
12 soft corn tortillas
8 ounces low-fat cheddar cheese, shredded, reserve 2 tablespoons (I used fat free)

Steps:

  • Preheat oven to 350* F.
  • Spray a large skillet with cooking spray.
  • Add garlic, onions, tomato, green onion, cumin, and chili powder.
  • Cook on medium heat until onion is tender.
  • Add tomato sauce and cook 5 minutes more.
  • Stir in beans, cilantro, salt and pepper.
  • Spray a 9 inch square baking dish with cooking spray.
  • Layer 4 tortillas, 1/3 cheese, and 1/3 of the bean mixture; repeat 2 more times.
  • Top with reserved 2 tablespoons of cheese.
  • Bake 20 minutes, covered, then 10 minutes uncovered or until bubbly.

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