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Homemade Black Bean Chicken Bake photo

Black Bean Chicken Bake

A simple, cheesy chicken casserole with black beans, corn, and green chiles that's ready in under an hour.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 15.25 oz canned white corn, drained (1 can)
  • 15 oz canned black beans, drained and rinsed (1 can)
  • 4 oz can diced green chiles (1 can)
  • 1/4 cup finely chopped cilantro or more for garnish
  • 1/4 cup finely chopped red onion (about 1/2 onion)
  • 2 lb chicken breast see note
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1 cup shredded cheddar cheese
  • 1 tbsp lime juice (about 1 lime)

Equipment

  • baking dish (9x13 or similar)
  • Mixing Bowl
  • Measuring cups and spoons
  • Knife
  • Cutting Board
  • Spoon or spatula

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. In a medium bowl, combine the drained white corn, drained and rinsed black beans, diced green chiles, chopped cilantro, and chopped red onion; stir to mix evenly.
  3. Season both sides of the chicken breasts with the salt, cumin, and garlic powder.
  4. Place the seasoned chicken breasts flat in a large baking dish.
  5. Spoon the corn and bean mixture evenly over the chicken, then sprinkle the shredded cheddar cheese on top.
  6. Bake in the preheated oven for 35–45 minutes, or until the chicken reaches 165°F (74°C) internal temperature and the cheese is melted and bubbling.
  7. Remove from the oven, squeeze the lime juice over the top, and garnish with additional cilantro if desired before serving.

Notes

  • Yellow corn can be used instead of white corn.
  • Any melty cheese may be substituted for cheddar.
  • Refrigerate leftovers in an airtight container for 3 to 4 days.
  • Freeze leftovers in an airtight container for up to 1 month.
  • Reheat in the microwave or covered in a 350°F oven until warmed through.
  • To scale, use a larger baking dish or make the recipe in two dishes.