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Black Bean Casserole

Source: dinnertonight.tamu.edu

Course: Main Course

Main Ingredient: Beans

Yield: 4

Serves:

Ingredients

  • 1 (15.5 ounce) can no salt black beans (rinsed and drained)
  • 1 cup shredded, cooked chicken breast
  • 4 large green onions (sliced)
  • 1 cup salsa
  • 34 cup diced tomatoes
  • 1 12 tsp ground cumin
  • 34 cup shredded, reduced fat Mexican blend cheese (divided)
  • 2 (7 inch) corn tortillas (torn into small pieces)
  • 14 cup chopped cilantro

Directions

  1. Heat oven to 375 degrees F.
  2. Place beans in large bowl; partially mash with potato masher.
  3. Add chicken, green onions, salsa, tomato and cumin; mix well.
  4. Spoon 1 1/3 cups mixture into 9-inch round glass baking dish; top with 1/2 cup cheese.
  5. Arrange 1/2 of tortillas over mixture.
  6. Repeat layering with 1 1/3 cups bean mixture, remaining tortillas and remaining bean mixture.
  7. Cover dish with foil and bake 30 minutes or until heated through. Remove from oven, uncover and top with remaining 1/4 cup cheese.
  8. Return to oven and continue to bake 5 minutes or until cheese is melted.
  9. Remove from oven and top with cilantro.

Amount Per Serving (4)

  • Calories: 270
  • Protein: 25
  • Sugar: 4
  • Carbohydrate: 32
  • Fat: 6
  • Cholesterol: 45
  • Sodium: 460
  • Fiber: 7
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