This hearty Southwest Chicken and Black Bean Casserole brings together tender shredded chicken, protein-packed black beans, sweet corn, and zesty tomatoes, all flavored with classic southwestern spices. Topped with melted cheese and fresh cilantro, it’s a complete meal that’s perfect for busy weeknights or meal prep.
Ingredients:
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup cooked rice (white or brown)
- 1 cup shredded cheddar cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
- Sour cream (for serving, optional)
Instructions:
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes, cooked rice, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Transfer the mixture into a greased 9×13 inch baking dish, spreading it out evenly.
- Sprinkle the shredded cheddar cheese over the top of the casserole.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro before serving. Serve with a dollop of sour cream if desired.
Variations
- Vegetarian Option: Replace the chicken with 2 cups of roasted sweet potatoes cut into cubes or 1 can (15 oz) of pinto beans for a meatless version packed with fiber.
- Green Chile Chicken: Add a small can (4 oz) of diced green chiles and substitute pepper jack cheese for the cheddar for an extra kick of flavor.
- Tex-Mex Style: Add 1/2 cup of sliced black olives, 1/4 cup of diced red bell pepper, and use a Mexican cheese blend instead of just cheddar.
Cooking Notes
- For best flavor, toast the spices (cumin, chili powder) in a dry pan for 30-60 seconds before adding them to the mixture to enhance their aromatic qualities.
- If using uncooked rice, increase the liquid by adding 3/4 cup of chicken broth and extend the cooking time by 15-20 minutes, checking that rice is fully cooked.
- Allow the casserole to rest for 5-10 minutes after removing from the oven to help it set and make serving easier.
Serving Suggestions
- Serve with fresh avocado slices or guacamole, lime wedges, and a side of fresh greens dressed with a simple olive oil and lime vinaigrette.
- For a complete meal, pair with a light cucumber and tomato salad dressed with a cilantro-lime vinaigrette.
- Create a build-your-own bowl station with additional toppings like diced tomatoes, sliced green onions, and hot sauce so everyone can customize their serving.
Tips
- Meal prep advantage: Divide leftovers into individual portions for quick lunches throughout the week.
- For a creamier version, mix 1/2 cup of sour cream or Greek yogurt into the casserole mixture before baking.
- If cooking for children who prefer milder flavors, reduce the amount of chili powder and omit the green chilies, adding them only to individual portions for adults.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutritional Information (Per serving)
- Calories: 350
- Protein: 28g
- Sodium: 580mg
Frequently Asked Questions
- Can I make this recipe ahead of time? Yes! You can assemble the casserole up to 24 hours in advance and keep it refrigerated until ready to bake. You may need to add 5-10 minutes to the baking time if cooking directly from the refrigerator.
- How do I store leftovers and how long will they keep? Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can reheat individual portions in the microwave for 2-3 minutes or until heated through.
- Can I freeze this casserole? Absolutely! This casserole freezes beautifully. You can freeze it either before or after baking. If freezing before baking, thaw in the refrigerator overnight before cooking. If freezing after baking, cut into individual portions for easier reheating. Frozen casserole will keep for up to 3 months.
- Can I substitute quinoa for rice? Yes, cooked quinoa works wonderfully as a substitute for rice in this recipe. Use the same amount (1 cup cooked) and the preparation remains the same.
Conclusion
This Southwest Chicken and Black Bean Casserole is the perfect solution for busy weeknights when you need a nutritious, filling meal that’s big on flavor but low on effort. With protein from chicken and black beans, fiber-rich vegetables, and warm southwestern spices, it’s a balanced one-dish meal the whole family will love. The recipe is versatile enough to adapt to what you have on hand, making it an excellent addition to your regular meal rotation. Enjoy the robust flavors of the Southwest in every bite of this comforting casserole!
Print
Southwest Chicken and Black Bean Casserole
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This hearty Southwest Chicken and Black Bean Casserole brings together tender shredded chicken, protein-packed black beans, sweet corn, and zesty tomatoes, all flavored with classic southwestern spices. Topped with melted cheese and fresh cilantro, it’s a complete meal that’s perfect for busy weeknights or meal prep.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup cooked rice (white or brown)
- 1 cup shredded cheddar cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
- Sour cream (for serving, optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes, cooked rice, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Transfer the mixture into a greased 9×13 inch baking dish, spreading it out evenly.
- Sprinkle the shredded cheddar cheese over the top of the casserole.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro before serving. Serve with a dollop of sour cream if desired.
Notes
- Time-saving tip: Use rotisserie chicken for quicker preparation.
- Make ahead: Assemble the casserole up to 24 hours in advance and refrigerate until ready to bake.
- For extra heat, add a diced jalapeño or a dash of hot sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat beautifully.
- Freezer-friendly: This casserole can be frozen before or after baking for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Southwestern, Mexican-inspired
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350 kcal
- Sugar: 3g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 65mg
Keywords: Southwest chicken casserole, black bean casserole, easy chicken bake, Mexican chicken casserole, weeknight dinner, meal prep, family dinner, high protein dinner